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T HE SCHOOL LUN CH

isdirecto ro f theschoo l lunchprogramandhomemak ing department of theBrookline,Massachusetts , public schoo ls .

Fo r many years sheeditedandwro te for the schoo llunch sect io n of Practical

Home-EconomicsMagaz ine.

Copyright 1962

MAR I ON LOUI SE CR ONAN

All rights reserved.

Libr. of Cong. C at . No . 62-7076

Printedin theUni tedStates of America

AUTHOR’

S PREFACE

Wi th theacceptance of theschool lunchas a teachingarea andthetremendous growth of industrial andschool feeding programs in thelast decade

,therehas exi steda needto bring together in onebook

basic in format ion to serve as a standardguide andreference.Thi s book gives a comprehensive backgroundof all major phases oflunchroomOperation

,and

,as such

,is a basic text for college studentsmajoring in insti tut ional management andfor those planning todirecta school lunchroom. The roles of theadministrator

,director

,manager,

teacher,andcook aredefined

,andtheimportance ofeach to thesuccess

ful Operation of thelunch programis stressed. Although all themateriali s of general interest , theadmin istrator wi llfindthechapter on layoutandpolicies part icularlyuseful . The centraldirector andthelunchroommanager wi ll note theconvenience ofdata on recordkeeping, purchasing,

personnel,andmenuplanning. Practi cal suggest ions are given

to theteacher for thein tegrat ion of nutri t ion in theschool lunch program; foodproduct ion sections wi ll appeal especially to thecook .I n recent years

,theUni tedS tates Department of Agriculture, as well

as many professional andbusiness groups ,has publi shedexcellent nutri t ional andoperat ional references . The author thanks these groupsfor their wonderful cooperation.

Thanks i s part icularlydue,also

,for contribut ions fromthefollowingschool systems : San Franci sco andOakland

,Cali fornia ; Darien and

West Hartford,Connect icut ; Coral Gables , Florida ; Savannah ,

Georgia ;Frankfort

,Kentucky ; Gloucester, Shelburne Falls , andSpringfield

,Mas

sachuset ts ; Hatt iesburg,Mi ssi ssippi ; Dallas , Texas ; B remerton andSpokane

,Washington ; Toronto,

Canada .Appreciat ion i s gratefully given to theWomen’s Educat ional andI ndustrial Union

,B oston

,Massachusetts

,for theuseof i ts files ; theMas

sachusetts School Lunch Office ; theTown of B rookline,Massachusetts ,School andHealth Departments ; theMassachusetts Department of

Public Health ; andtheUni tedS tates Department of Labor, Bureauof

Labor S tatist ics .Acknowledgment i s made to theAmerican Inst i tute of B aking for

thecolor photograph usedon thecover.S incereappreciat ion i s given to allmy colleagues andfellow workerswhose contribut ions anddedicat ion to theprinciples of theschool lunchhave helpedcreate thi s book. M, L , C ,

5

6 2 2 3 8 9 5

CHA P TER I : H I S T O R ICAL B ACKGROUND

P OL I C IE S AND C O N T ROL SPreparing a Po l ic ies Book"— 28 C ooperat i on wi th o therdepartments— 28 Useof fac i l i t ies , sa lary payment , wi thsamp le po l i c ies — 30, 3 ] Vacat i on, s ick leave— 3 3Gra t i s mea ls , report i ng ab sences— 3 5 C ontribu t ing in

fluences on part ic i pat i on— 3 6 .

P ER S O N N ELTown organ i z a t i on— 3 9 Recommended qua l ificat i ons for

schoo l lunch admin i s trat i on— 40 Persona l qua l ificat ions42 Res pons ib i l i t ies— 43 The teacher-manager— 46

Teacher-manager du t ies— 48 Student help— 5 ]Manager’s du t ies— 52 Work schedu les— 53 Personnelprob lems andemp loyeeeva luat i on— 57 Work s imp l i f icat i on— 59 Profes s i ona l organ i z at i on— 62 C i v i l Servicesamp les— 6 3 C iv i l Serv iceexaminat i on, wi t h samp les— 64 Vo l unteer andpa i d help— 67 -

So urces of emp loyment— 68 Interv iewing prospect s— 69 .

IV: NUTR I T I O NVi tamin A andC chart— 72 Diet andnutrit io n ‘

charts75 , 76

”Foodway to Fo l low— 82 Monetary va lue,

samp le A lunch— 84 Nutri t i ona l h ints— 85 Gradednu tri t i ona l teach ing— 9 1 C onserv ing food va l ues— 103 .

V’ ME NU P LAN N I NGC ommod i t ies— 107 A" l unch requ irements— 108Advantages— 110 Menu bu i ld ing— 115 Menu samp les— l l 9 .

VI I :

VI I I :

I X :

XI :

P URCHA S I NGDa i l y orders , mu l t ip le s y s tem— 143 Bidspec ifi cat i ons145 Federa l meat grades— 150 Samp le s pec if i cat i ons— 154 Egg grades andwei g hts— 164 Samp lespec i fi cat i ons , egg s , bread , po tato ch ip s , fru i ts andvegetab les— I 64- I é7 Fru i t-vegetab le spec i fi ca t i ons— 168Stap leproducts— 170 Quo tat i ons, ordering , b uy ing g u i des— I7 I -180.

F O OD P RODUC T I O N ANDSERVI NG

Work s ched u le p lann ing— 182483 Prod uct i on record s184-185 Food b uy ing , “A l unch— 186 Sandwi ches— 189 Port i on con tro l— 192 Increas ing prod uct i onI 94 Appet i z ing serv ice— 199 S taggered sys tem— 201.

REC ORD SGenera l s urvey— 205 -208 Sma l l schoo l forms— 208-226

l argeschoo l forms— 2262 43 .

LAYOUT AND EQU I PMEN TArea p lann ing— 244 Serv ing layou ts— 258 Serv i cemethod s— 259 Work set-up s — 269 Equ ipment deta i l s — 274 Inventory — 289 .

SA N I TA T I O N A ND SA F E TYGenera l po l i cy— 290 Persona l check l i s t— 294 Equ i pment— 295 Storeroom— 298 Pes t con tro l s andgar

bage— 3 00, 3OI Inspect i on s tandard s— 30] Safety3 03 .

REC IP E SF ish cookery— 3 16 Meat cookery— 3 18 Vegetab lecookery— 3 21 Dried egg anddry mi l k cookery— 3 22—3 23

Us ing the rec i pes — 3 03 Rec i pe fi le— 3 24

Wei g h ts andmeas ures equ iva lents— 3 25 BIBLIOGRAPHY— 3 30 RECIPE LIST— 3 3 6 RECIPES— 343 6 08.

I NDEX

244

290

509

CHAPTER I

HISTOR ICALBACKGROUND

Theserving of foodat school has been known in this coun tryand abroad for many years . However

,the type Of food provided

,

the reasons for food service,and the educational implications have

changed radically over the last twenty years .Increased recognition Of the need for the school lunch has come

during or after war years . B oth in this country and in Europe thenumber Of young men found unfit for military service has broughtinto sharp focus the need for better nutrition . O ther influences havebeen at work

,also

,from as far back as the American R evolutionary

period .

Count Rum'ford (B enjamin Thompson ) ,who spent many Of hisearlier years in New England

,returned to England when the R evo

lut ionaryWar broke out , because his royalist contacts , especiallywith the R oyal Governor Wentworth of Portsmouth

,New Hamp

shire,made him distrusted here . In 1784he traveled to the Conti

nent and made his home in Munich,Germany

,where in 1790 he

started school feeding as part of his campaign agains t vagrancy .Heestablished municipal soup kitchens for school children

,aswel l as

unemployed adults .About the middle of the nineteenth century

,semi- Official soci

et ies composed of interested parents,teachers

,and town employees

were formed in a number of European countries for the purpose Ofencouraging school attendance . Oneof the usual means adoptedwas the provision of meals free or at actual cost .In 1867, France , oneof the early countries to encourage the

school canteen,received the Official recognition of the Ministry Of

Public Education . The city Of Angers started peoples’ kitchens”in 1871 in the public schools

,where a noonmeal was served for the

8

Historical Backgroundequivalent of 2 cents . Those unable to pay were given the meal free .By 1882 the law for compulsory primary education made the provision of school funds for lunches mandatory. During the 1900’

s,

about in ourmoney,was appropriated annually for this

purpose .During the B oer War

,in 1902,

an Officer Of the B ri t ishgarmystated that only two out Of every five men who wished to becomesoldiers were physically fit .This became a national issue in Englandafter the startling statement was made . P arliament recommendedthat lunches be supported wherever possible by private funds

,

making public funds available when costs could not be met otherwise . Oneminority committee member made this remark : “Wehave got to the point where we must face thequestion whether thelogical culmination of free education is not free meals in some formor other

,it being cruelty to force a child to go and learn what it has

not the strength to learn . It was in 1906 that the P rovision of MealsAct transferred school feeding from charities to educational authori t ies . Educational agents were authorized to install as part oftheir school equipment restaurants for serving warm meals to children

,free to children unable to pay

,and at cost toothers .

In 1909 such cities as B radford, England, were preparing food inonecentral kitchen , placing it in“great heat retaining vessels , andcarrying it by motor cars to the schools . Attempts were made tomake lunch time a pleasant experience ; dining halls were bright andcolorful

,teachers generally supervised the children (about one

teacher for fifty children ) , and the food was served by waitresses .A typ ical menu for the week was

MONDAY : Irish stew,baked currant pudding

,bread

TUE SDAY : pea soup,baked jam rol l

,bread

WEDN E SDAY : Shepherd’s pie,boiled currant pudding

,bread

THURSDAY : minced meat and potatoes , suet pudding, breadFRI DAY : toad in the hole”(meat in batter ) , bread .

In the London schools in 1909,the children were divided into

two classes,the paying and the non-paying . A 2-pence dinner was

9

provided for both classes,but the meal for the non-paying group

was prepared by the cookery classes and served by the caretakerand his assistants

,while the dinner for the paying group was pre

pared by a s taff Of regular employees .After the first World War and the following years Of prosperity

,

the school lunch program expanded . England has oneof the finestand largest school feeding programs in the world and plans to makeschool lunch as free as other parts Of education . The ‘Milk Act’ of1930 makes it possible for all school children to receive one- thirdof a pint ofmilk daily

,at the price Of a penny.

The work Of schoo l feeding in Holland before 1892 was carriedon by volunteer societies , but at that time municipal ities began togive their support . The law Of 1900 enforces compulsory educationand a section authorizes municipalities to provide food and clothing for all needy school children . The cost per meal was aboutcents .Italy achieved very early success in school feeding . In 1896

,San

R emo became the first city in that country to have purely municipalprovision for food served at school . This was regarded as educat ional

,not as a charity. By1909 , Italy

’s school meals were served toa larger percentage than any other country.

Switzerland investigated the problem Of school feeding in 1894and found that about thirty or forty thousand school children

,or

between 7 and 8 per cent,werebeing supplied with meals . A fed

eral law was passed in 1903 which provided for “distribution Of

food and clothing to poor schoo l children,

”and by 1906 cities weregiven permission to use state funds for school meals .By 1909 nearly all other European countries had taken steps in

the school feeding movement . More or less highly developed systems were found in Austria

,B elgium

,Denmark

,Finland

,Norway

,

and Sweden . B eginnings were noted in Spain and R ussia .In some countries as well as our own

,today

,school feeding in

c ludes breakfast aswell as lunch. Freising, Germany, served breakfasts as early as 1860. Norway has the famous “Oslo B reakfas t. I tsbasic constituents are fruit

,milk

,open sandwiches on hard bread,

codliver oi l,and raw vegetable . This meal is served in the morning

10

Baskets being preparedfordistribution to schools— 1910. Women ’

s Educational andI ndustrial Un ion ,

Boston ,Mass .

before classes begin,starting with the fruit and finishing with raw

rutabaga or carrot to clean the teeth . The menu pattern followsquite closely the “at home”breakfast in Norway . Oneof Norway’

s

interesting sources of vitamin C both' at school and at home is therose hip

,which follows the bloom Of the briar rose . R ose hips are

used in a sauce .

Mrs . E llen H.Richards,who was oneOf the pioneers in the Amer

ican home economicsmovement in this country,is also credited

with starting school feeding in B oston in 1894. An article,Feeding

B oston High School S tudents,

”by Daisy Treen,a modern B oston

director of school lunches,gives this interesting information :“After

Mrs . R ichards had stirred up B oston to a real ization of the evils ofSchool Lunches as provided by jani tors and other untrained andcommercially minded persons

,the B os ton School Committee asked

her to prepare and pack the lunches at the New England Kitchenwhich Sheat that time managed . I t was also at the request of theSchool Committee that

,upon theretirement of Mrs . R ichards in

1907,the Women’s Educational and Industrial Union continued

anddeveloped thework she had begun .

”

11

The earl iest record of extensive school lunch service in this country is found in the'

reports of the Women’s Educational and Indus

trial Union,B oston . The group’s object was “to promote the edu

cat ional,industrial and social advancement of women . In 1908,

under the heading Work P rimarily Social,this report was issued :

“A very practical act Of social service which the Union has undertaken is to provide the high schools that areunder the direction OftheB oston School Committee withhot lunches at cost. This workbeganin September The lunches are prepared and packedat the New England Kitchen . An advisory committee

,representing

jointly the Headmasters’ Association and the Union,directs the

general policy to be pursued in connection with theschool lunches .The details

_Of administration are in thehands of the lunchroom

superintendent and a director of school lunches,who supervises the

preparation and packing Of the food at the New England Kitchen ;has the task of bringing expressmen to time ; visits the school duringthe lunch hour ; confers with the masters about local problems ; andin her spare time collects accurate data of the cost Of service

,and

so on,so that the Union’s effort to furnish these lunches at cos t may

be substantiated by facts . Since our experience with the lunchescovers less than two months

,it is possible only to contemp late the

start.At thefinish of the first year inJune, we shall be wiser, but wehope not sadder .”

Oldmethodof serving luncheswi th thejani tor in charge. Women’

s Educat ional andI ndustrial Union,

Boston,Mass.

https://www.forgottenbooks.com/join

Pack inglunches at theWomen’

s Educat ional andI ndustrial Un ion .Women’

s

Educational andI ndustrial Union,Boston

,Mass.

In the Women’s Educational and Industrial Union report for1911— 12

,an idea Of the growth Of the program is gained.“Some

equipment for heating foods and a limited storage is provided ineach !of 16 ] School, while the labor and machinery Of preparationare carried by the Union . The average number Of pupils fed per dayis and the prices of food range from two to six cents an order .The sample menu on page 15 will give a definite idea Of food

ki tchen of a lunchroomat Girls’ High School . Women’

s Educat ional andI ndustrial Union ,

Boston,Mass.

A counter set up at High School of Commerce.Women ’

s Educat ional andI ndustrial Union

,Boston

,Mass.

served . A special study of school lunches in other cities is beingmade this year, in order to test the methods at present in use at theUnion .

”

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Ventures into school feeding also appeared early in New YorkCity . The first luncheon was served in Public School NO. 51 on

15

November 23,1908

,only two months later than B oston’s first serv

ice . I t is noteworthy that even then the program attempted to givethe child one- third of his required daily nourishment . Today ourfederal school lunch program has the same goal ; however, i n 1908the reference was based on volume

,no doubt

,since vitamins and

other food nutrients were virtually unknown . just as today, supervisors Of the New York lunches made special considerations in theirschool menus for dietary likes and disl ikes of various national itiesand religious groups . A typical week’s menu for an Irish area was

MONDAY : quart vegetable soup with meat stock,two slices

Of breadTUE SDAY : quart pea soup

,two slices Of bread

WEDN E SDAY : rice pudding with milk,two Slices of bread

THURSDAY : cracked wheat and raisins,two sl ices ofbread

FRI DAY : cocoa,cheese sandwich .

Children who were able paid 3 cents for such meals,while

thosewho wereunable to pay were subsidized by outside contributions .On March 15

,1909

,luncheon was first served in Public School

NO. 21 in New York City,an Italian section .

MONDAY : cabbage stew,two slices Of Italian bread

TUE SDAY : lima beans,pasta

,two slices Of I talian bread

WEDNE SDAY : lentils,two slices of I talian bread

THURSDAY : cocoa,meat and potato sandwich

FRI DAY :macaroni,two Slices Of Italian bread .

In analyzing the value Of the N .Y .C . program a year later,it

was concluded that the venture was not entirely satisfactory fromthe standpoint of business or the health Of the underfed child .

The problem seemed to ‘be that the children who most needed thelunch didn’

t buy it or would not eat it,a plea commonly voiced

today . Yet by 1914the New York School Lunch Committee hadestablished noon lunch service for children in seventeen16

Historical Backgroundpublic schools . In addition

,a 3 -cent lunch was provided at 10AM.

for anemic,ungraded

,and crippled classes . Each child part ic ipat

ing was required to purchase a half pint bowl Of soup with the firstpenny

,after which he might buy any of the items which appeared

on the table for that day .

New York in 1914also contributed the first movements in thiscountry or abroad to give medical examinations

,tests for typhoid

,

and smallpox vaccinations to school lunch employees . At the sametime

,New York lunch supervisors were pioneering in attempts

to standardize recipes in order to insure uniformity of food value inthe portions served .

Philadelphia saw the school lunch come into existence muchas it has all over thecountry

,as an effort on the part Of a

philanthropic organization to meet the problem Of malnutritionin its dis trict . As early as 1894the S tarr Center Association, abenevolent organization

,started penny lunches at oneschool in

a poor district of the city,later extended the program to another

school,and finally to nine schools . Menus for these lunches were

very simple : each day there was one hot dish such as cocoa,rice

pudding,bean soup

,creamed hominy

,or macaroni and cheese ;

twice a week there was stewed fruit,either alone or with half a

shredded wheat biscuit ; and, in addition, graham wafers , milk,coffee cakes

,glazed buns

,and fresh fruit in season were served

daily . One cent would purchase “onecup Of liquid and cookedfoods . Another cent would buy one fruit

,or four graham wafers , or

one coffee cake,etc .

In 1909 a new system was initiated at the William P enn HighSchool in Phil adelphia . Instead Of granting the lunch concessionto the janitor or a caterer

,a home economics graduate was hired

as director Of the lunchroom to serve lunches based on“sound foodprinciples . Light

,heat

,gas for cooking

,and the original equip

ment were provided by the board Of education . Otherwise , thelunchroom was to be self- sustaining

,all assistants and helpers to

be employed by the di rector,with prices for food fixed at such a

scale that the receipts should cover overhead charges . This planproved to be basic to school lunch development .

17

The year 1910 saw the extension of this program to other schoolsin Philadelphia and

,by 1912

,the board of education es tablished a

department Of high school lunches and authorized the enlarging ofthe system to all high schools in the city . The School Lunch Commi tteeOf the Home and School League had

,in the meantime

,con

t inuedserving lunches in nine Of the elementary schools . In May,

1915,the board of education took over the continuation of this

work and extended it to Other elementary schools . The system forboth high and elementary schoo ls was consolidated under the headof the high school lunch system .

While the schoo l lunch movement was growing in the E ast,

other sections Of the United S tates were participating. For example,

as early as April 13,1908

,a penny lunch room was opened in the

Jackson School Of Cincinnati, Ohio . Here a few needy childrenwere fed at the openi ng of the school day

,while larger numbers

were served at the morning recess and at noon . Some were Of theopinion that the school lunch would weaken the sense of responsibi l i tywhich parents should feel for the feeding of their chi ldren .

However,the reverse frequently happened . Mothers often came to

ask what foods to select andhowto prepare and serve them so asto please their children

,who seemed to favor school meals . We

know that chi ldren enjoy the companionship of others thei r age,

as well as the food . It is interesting to note that from time to timeover the years similar Objections as above have been voiced

,but

on the whole the majority Of parents whose children have had theadvantages Of a good school lunch have been unanimous in theirapproval.As stated before

,war has given the incentive to school feeding

because of malnutr itional evidence in the boys called for service .I t was indi cated after the1917 draft that

,if we were to expect a

sturdy nation,the func tion of our schools must include thecare of

the body as we ll as the mind . The results of the firstdraft in thesecond World War were shocking : per cent of our young menwere rejected for reasons di rectly or indirectly involving faulty nutri tion .

18

Historical Background

Although the need for serving a nutritious lunch was recogni zedby many people, it must be sadly admitted that most educators in the 1920 period considered that ahigh school lunchroomwas a necessary evil

,as s tudents had to be fed during the one

session day. Most lunchrooms simply fulfilled this “service byproviding any food that students would purchase . Often it was lesstrouble to have someone not connected with the school pay for theprivilege of selling food to the students . These“concessions”variedin quality

,depending upon the individual running them

,but

,as

profit was the motivating factor,mos t student lunches were far

from desirable . The good work of indi vidual teachers, especially inrural areas

,mus t not be overlooked

,however . Oftentimes out Of

her own pocket she was preparing a hot dish meal . Some broughtj ars Of foods prepared at home

,ready for heating and serving .

These teachers saw the ravages Of malnutrition and were truepioneers in theschool lunch program .

Schools that did not have a lunch counter,and even many

that did,allowed students to go to nearby stores to purchase food.

Many times food vendors came to the school and sold their wareson theS idewalks during the recess period . Yet many good lunchprograms were inaugurated during this period

,Often starting in

a small room .An example of a typical beginning of a lunch programis found in a fact Sheet from Lower Merion, P ennsylvania . Thefirst lunch room

,which was begun in 1913

,was opened under the

main stairway. The everyday menu consisted of soup, sandwiches ,19

beans and ice cream . It served its purpose for those children whocarried a lunch because they l ived too far away to get home atnoon .

”

The parent- teacher organization deserves great credit for itspart in establishing school lunches . P arents were disturbed thatchildren were unable to have anyhot food for lunch

,especially

in the winter . On a volunteer basis, parents went to the schooland prepared soup or cocoa— or

,if nohot plate was available

,

carried the soup to the school at lunch time . The PTAoften raisedfunds to provide a few tables

,which they covered with Oilclo th .

The lunchroom was often in the basement,perhaps separated

from the furnace by a board partition . In one schoo l I visited,the

janitor baked potatoes in thefurnace,and the parents took turns

contributing a casserole dish and cookies . Often chi ldren wereasked to bring their own plate

,cup

,and silver

,and parents donated

simple cooking equipment . In this way,many lunchrooms were

started .

In the depression of early 1930’

s,agricultural products could

not be disposed Of through regular marketing channels,and this

surplus food was purchased to aid the farmers . I t was given toschools to be consumed at lunch

,whether or not a lunch program

had been established . Lack of equipment was not a problem because fresh fruit was Often the surplus food

,and this could be eaten

out of hand . During thi s period,before distribution was as well

organizedas it is today,such large amounts of foods were sent to

schools that sometimes they could not be properly used, but thissituation was remedied.

Europe,too

,felt the pangs Of a post-war depression . By 1934

Great B ritain reported that it had worked out an “efficient andsatisfactory system” to insure the adequate nourishment of thepoor. If it was necessary to provide meals for children in the publ icschools

,the local authorities

,on the recommendation Of the Minis

try of Public Health, usually received a grant of 50 per cent ofthe cost from their board of education.

These meals were supplied free to needy children but, if theparents could afford it

, they were expected to pay thewhole or

20


all customs receipts for the general purpose of encouraging theexportation and domestic consumption ofagricultural commodities .One of the activities financed with Section 3 2 funds was the purchase Of surplus food commodities and their distribution to eligiblerecipients

,including school lunchroo

Once the school feedi ng project had started,parents

,school

personnel,and the community felt the benefits . School children

were assured at least one“good or nutritious meal a day. Schoolsuperintendents and principals reported be tter attendance atschool . The school nurse noted exceptional gains in weight Of thechildren participating . Teachers said that they were more alert inthe c lassroom . All of these factors are hard to evaluate ormeasure

,

but the many reports of all connected with theW.P .A. school lunchprogram during the depression testify to its beneficial results .In 1943

,when the W.P .A. project was terminated

,the school

lunch had become accepted,and boards Of education generally ac

ceptedtheir responsibility for continuing it. Food was still available

,cooks were hired

,additional equipment was purchased

,and

,

in most cases,the home economics teacher or a profess ionally

trained die titian was given the responsibility of supervising theprogram . Of necessity

,the lunchroom manager’s first concern was

to organize everything on a business basis— including the buyingof food

,planning of menus

,and supervision of employees to see

that lunches were served in a clean,economical

,and attractive

mann er.The National School Lunch P rogram is now operated underauthority established in the National School Lunch Act ofJune ,1946

, (Public Law 3 96 , 79thCongress, second session ) . This actprovides for a permanent grant-in-aid under the direction of theSecretary of Agriculture

,and authorizes annual appropriations in

amounts sufficient to carry out thepurposes and objec tives of theact . Section 2 Of the act states : “I t is hereby declared to be thepol icy of Congress

,as a measure of national security

,to safeguard

the heal th and well -being of the Nat ion’

s children and to encouragethe domestic consumption of nutritious agricultural commoditiesand o ther ‘food

,by assisting the S tates

, through grants-in-aid and22

Historical Backgroundother means

,in providing adequate supply of foods and o ther fa

c i l i ties for the establishment,maintenance

,operation

,and expan

sion of non-

profit school lunch programs .”

The nutritional requirements Of theschool lunch under this actmust meet minimum nutritional requirements prescribed by theSecretary on the basis Of tested nutritional research . This “A”lunch pattern is described in Chapter IVon nutrition . TheSchoolLunch Act further stipulates that “meals shall be served withoutcost or at a reduced cost to children who are determined by localschool authorities to be unable to pay the full cost of the lunch .

NO physical segregation of or other discrimination againstany child shall be made by the school because of his inability toay.PIn Section 7

,the matching funds to be provided from within

the state were spelled out . B riefly,the section stipulated that from

1947— 1950 each doll ar Of federal funds should be matched by adollar from the state ; from 1951— 1955 each dollar was to bematched by state dollars ; and from 1955 on

,each dollar was

to be matched by 3 state dollars .Commodities were made available under the following legisla

1. Section 416 of the Agricultural Act of 1949. This act authori zedthe Secretary of Agriculture to donate commodities purchasedunder the price support of the Commodity Credit Corporation fordistribution

,with priority given to the school lunch program .

2. Section 3 2 of Publ ic Law 320,74thCongress

,as amended,

makes provision for financing,and says in part

,There is hereby

appropriated for each fiscal year beginningJune, 193 6, an amountequal to 30 per centum Of the gross receipts from duties collectedunder the customs laws Such sums shall be maintained in aseparate fund and shall be used by the Secretary of Agriculture

23

only to encourage the domestic consumption of such agricultural commodities or products by diverting them from thenormal channels of trade and commerce . The school lunch program is the principal recipient of these commodities .3 . Section 6 of the National School Lunch Act permits the Sec

retary ofAgriculture to use a portion of the annual appropriation,up to 25 per cent

,for the purchase of agricultural commodities “in

accordance with the needs as determined by the local school authori ties .

The formula for apportioning school lunch funds is containedin Section 4of the act. This section prescribes that the factorsof per capita income and chi ld population (age 5— 17 ) are to beused in determining each state’s share Of the total funds availablefor cash payments to states . The income factor for each state isdetermined by di viding the state’s per capita income into theaverage income in the United S tates . This factor is used to adjustthe actual child population in each state . For example

,if a state’s

per capita income were half the national average,the chi ld popula

tion would be'doubledfor purposes of the formula . If a state’s income were greater than the national average

,its child population

would be reduced proporti onately . This “adjusted population”determines each state’s percentage Share .SinceJune, 1946 , when thepermanent National School Lunch

Act was passed,the expansion of the school lunch has been phe

nomenal . B etween 1947 and 1958,the total Uni ted S tates popul a

tion increased about 21 per cent,from 143 mi llion persons to 173

million . In the same period,theincrease in public and private

schoo l enrollments almost doubled the increase in the generalpopulation . The increase in National School Lunch participationwas 153 per cent

,rising from45 mill ion children in 1947 to 114mil

li on in 1958. Ye t compare the original federal appropriation of $81million to the 1960 budget request of $100million, an increase ofonly per cent .

Mi lk programMilk programs were sponsored in several large cities such as

24

Historical BackgroundChicago and B oston in 193 8. This so-called penny milk programencouraged the use of fluid milk by se lling it at a reduced price .However

,the program was not in effect throughout the country .

Milk was often given to needy children only through the generosityof indi viduals or civic organizations .Thespecial mi lk programwas initiated in September, 1954,

pursuant to Public Law 690,83 rdCongress

,which amended a price

support provision of the Agricultural Act of 1949 . The purpose ofthe legislati on was to increase the consumption of milk bvchildren in non-

profit schools of high school grade and under .”Thefirst year

, $50million was authorized for the program ; $60millionthe following year ; and $75 million for each of the 1957 and 1958fiscal years .The first year the special milk program was in effect

,reimburse

ment was made for all milk served to children over a fixed basees tablished on the normal consumption of the school . As a result

,

400 million additional half pints of milk were served during thefirst year . After that

,reimbursement was given on all milk sold

,

and the use of a fixed base was eliminated . A max imum rate of

4cents per half pint was set for schools serving types “A”and B”

lunches lunches have since been eliminated ) ; and 3 cents perhalf pint for all other schools .A survey made by the Agricultural Marketing Service in theschools of S t . Louis

,Missouri

,in 1956

,showed that average daily

milk consumption per pupil in elementary schools serving milk rose50 per cent after the special milk program was started . In highschools

,the average consump tion also doubled . Similar increases

were shown by a survey made in the Los Angeles schools . Wheremilk was Offered at a lower price

,the sale of chocolate drink de

creased . Children attending schools in districts where adults wereof low and middle educational level showed the most substantialgains in milk consump tion .

Gradually the need for teaching good food selection and encouraging children to form good food habits was given more attention . The lunchroom manager responded to this need, firs t byserving attractive

,we ll-prepared food

,and then by enlisting the

25

goodlunch brings a

happy smile. U . S .Dept . of Agriculture.

aid of all the teachers in the school to help promote a new subjectin the curriculum— namely

,the schoo l lunch .

From the early beginnings of the schoo l lunch,which were

sparked by the desire Of a few people to improve food,often pre

pared and sold under unsanitary conditions,and to offer nutritious

lunches at a minimum price,to the period where school lunch was

considered merely a service to the s tudent so that his hungerwould be appeased

,we come to a t ime when wholesome

,at

tractive food is expected in all lunchrooms . The value of acceptabletable manners

,the importance of other social graces

,and the prao

tice of good nutrition are now accepted as equal to other phasesof the curriculum and given prominence in the to tal school program .

S till,there is need for continued growth not only in the number

of school children receiving an adequate noon meal but in theteaching of practi ces that will insure good life time habits of foodselection .

Uo o T

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CHAPTER I I

I t i s very simp leto state that the aim of the school lunch program is to serve nu tritious meals at a price that all students canafford

,but it is not simple to work out the policy under which the

lunch program operates . A successful school lunch depends on thecooperative efforts ofmany people and

,therefore

,requires a clear

understanding ofhow each person contributes . Several people mayhave a deciding vote in the manner of Operation ; such factors asequipment

,time

,personnel

,and the amount of money available

for supervision have limiting influences . The policies of oneschoollunch program cannot be transferred bodily to another program .

The lunchroomdirectorofmultiple units will take the initiative inthedevelopment of policies . I t is she who should keep her immediate superiors informed and should suggest the policies whichwi ll lead to good business procedures .I t may be that theprincipal of the school or school superin

tendent must give final approval to all policies,but these persons

are usually too busy to work out the details of a school lunch program . Only if they and the lunchroom director are able to worktogether will constructive policies be developed .

B efore any po licy decision is made,all related details should

be carefully worked out . F or example, if a lunchroom managerfeels that a new salary schedule is desirable

,Sheshould have col

lec tedsalary information from other school systems in her vic ini ty

— possibly also from hospitals and industry . After tabulating salary scales

,she should carefully calculate the amount of

money that would be necessary to meet her proposed salary schedule and should have some concrete ideas where this money is to befound . Only in this way can sound judgments be made .

27

I t is definitely the responsibil ity of the lunchroomdirector tokeep her administrator informed about state and federal schoollunch policies as well as the details of operation of her school .This can be done in a businesslike way so that the school officialsare not constantly bo thered with details and small problems thatrightly come within the jurisdiction of the manager.

Preparinga Po li cies B ookAs each policy is developed

,it Should bewri ttendown so that

all employees and fellow supervisors can read and understandclearly the rules under which they are operating. A“P o licies B ook”is of great value to the director or lunchroom manager

,especially

if you are directing the program for several schools and if many people are involved ; otherwise, a great deal of time is consumed explaining and repeating procedures .Pol iciesmust bekept flexible. There is no need to continue doing

things in oneway because they have always been done that way.

We need to review critically,and cons tantly evaluate

,thereasons

behind any procedure and to make necessary changes wheneverthey become advisable . Policies shouldnot bewri tten in adictatorialway, but rather to explain and facilitate a smooth-runningorganization . Policies shouldbedevelopedas needed.The Policies B ook should be available for all employees to read .

Information that especially concerns the employee might be issuedin a small booklet

,containing data on the wage scale, vacat ion

pay, and other benefits . The Pol ic ies '

B ook,in addition

,contains

work schedules,the policy in sellingfoodto employees andteach

ers,the school calendar, civi l servicec lassifications , careofequip

ment,instructions for openingandc losing theschool lunchroom,

how to preparemonthlyreports, suggestions foruniforms , and sanitaryprocedures for cleaning and food handling. Safetyprecautionsmay be included . Detailed procedures for banking and keepingnecessaryrecords should be outlined .

Coopera t ionwi tho therdepar tmen t sThe lunchroommanager Should consult with her director and

28


piece of equipment. On occasion it is advisable to invite parentsinto the school to see the lunch in progress so that they may bemade aware of the program’s value .The lunch program should adapt itself to the ways of the com

munity,endeavor to recognize special holidays

,and serve food that

will meet the religious needs of the students .

U seof school lunchfaci l i t iesA statement as to the use of the kitchen by outs ide groups isdesirable

,if adequate safeguards to equipment are established . A

lunchroom employee may supervise the care of equipment . Thoseusing the lunchroom Should understand limits placed on equipment andhowto clean up afterward . A s tatement of the rental fee,if any

,and how to apply for the use of the lunchroom

,should be

supplied .

Special occasion sP lans for special occasions should state what dinners

,teas

, or

o ther refreshments the lunchroom is prepared to serve to groupsof students

,teachers

,or others . Directions for orderingand bi lling

should be given. If special serving equipment is to be sent fromone school to another

,a system of counting

,checking

,packing

,and

transporting must be established .

SAMP LE P OLIC YLunchrooms should be glad to cooperate in providing food for special

functions,such as the Teachers’ Club , P.T.A . meet ings, or other school

funct ions . Preliminary plans for school functions shouldbe made wi ththeschool manager,who wi ll consult thedirector\. The necessary foodorders wi ll then be placedin the usual way. A list Of supplies usedshould be kept by themanager andsent to thesupervi sor at theCentral30

Po l icies andContro lsOffice . All overt ime work Should be reportedon theusual payroll forms.No organizat ion or p erson shall pay any lunchroom worker directlybecause in so doing our insurance may not be in effect . Any moniesreceivedfrom thesale of refreshments shouldbe rungup on thecashregister andlistedunderMiscellaneous R eceipts . Carefully fill out theparty sheet

, giving a list of all food usedandthe hours Of labor expended. The central officewi ll bi ll each organizationdirectly. DO not

accept cash payment for any special party.Equipment for Spec ial func t ions: Whenever large parties are held,necessi tat ingaddi t ionaldishes, s i lver, coffeeurns , or other i tems, equipment i s sent from theH igh School . If theorganizat ion request ing theparty cannot arrange for thetransportat ion of thi s equipment

,an ex

press charge wi ll be includedin the b i ll .When equipment is sent fromtheH igh School, a sheet list ing all equipment i s attached. When repack ing, each i tem must be recheckedand recorded. A report of anybreakage or equipment not in goodworkingorder shouldbe wri tten.

Coffee may be made at theH igh School anddel iveredinfive-gallonvacuumjugs when feasible. Consult themanager at theH igh School .Please take every precaut ion to seethat equipment i s usedproperly

andi s protectedat all times .Catering:When an outside caterer uses thelunchroom

,a lunchroom

mployeemust be present to protect our equipment . I t is not expectedthat this person should help wi th foodpreparation, but shouldinstructthecaterer’s employees in correct usage of our equipment andseethattheki tchen i s left clean andorderly .

Sa lary P aymen t s andR elatedDataThe following are salary payment policies as used in one school

lunch system . If possible,this information should be given to each

employee in printed or typed form . If not,all this information

should be in a Policies B ook so that employees may consult it atany time .

SAMP LE P OLIC I E S1. The hours of work may vary in the elementary schools andhighschool . Some elementary cooks wi ll work hoursdai ly . Other elemen

tary workers may be assigneda varyingnumber of hours as needed.2. Wi th theapproval of the director

,each school wi ll establ ish at

thebeginningof each year thehours for beginningandendingwork.

Thehours may vary from school to school to allow employees,when

necessary, to adjust to infrequent public transportat ion schedules .3 1

8. Employees wi ll actually work thenumber of hours specified.4. Pleasedo not request subst i tute or part-t ime regular workers towork longer than the assignedhours. If, in an emergency, more workhours are needed, please call thedieti t ian.

5 . A free lunch i s providedeach worker. The luncht ime i s not in

cluded in thework day. Workers are urgedto take hour for lunchandto eat an adequate meal .6 . Employees may be transferredfrom oneschool to another ascondi tionsdemand.7. Payment ofWages: Salary checks wi ll bedelivered to each school

on Friday mornings when theschools are in session ; andthey wi ll bemai ledto employeesduringvacation periods . Al l salary payments wil lbeoneweek in arrears.I t i s important that hourly workers work their assignedhours only.Headcooks wi ll reportdai ly to thediet i t ian at the h igh school thehours workedby subst i tutes . R eport theactual time the worker starts

andfinishes theday.

8. Overt ime,Payment for: Therewi ll be no overtime or extra pay

for any employee in connection wi th theregular assignments . Seasonalwork or periodic reports,such as inventories

,are a part of theregularduties .

Services rendered for thepreparation of special foodduring theregular workday is part of theregular work schedule .Preparation of food or theserving of foodfor approximat ely onehour after theregular work day wi ll be paidat the regular rate.Overt imewi ll bepaidas fo llows0 F or simple refreshments

,making sandwiches , cakes, serving and

cleaning— at therateof perhour.

0 F or preparing and serving buffets , suppers or for any meal wherecomplete cooking is required— shal l bepaidat therateof perhour for regularworkers and perhour forheadcooks .

0 According to establishedprocedure for all employees of theSchoolCommi ttee

, lunchroom workers wi ll bepaidonce a month for overt ime work

,including labor for part ies .

0 No person or group i s to pay any employeedirectly for service ata party, nor i s any employee to accept any such payment .9. I ncrements

0 Salary increments, or changes in status , wi ll take effect at thebeginningof theschool year in September .

0 Employees will be eligible for an increment upon thesati sfactory32

Po l icies andContro lscompletion of oneyear of service. In the first year

,employment prior

to February 15 wi ll be considered as oneyear Of service.0 When a promot ion i s made from oneclassification to another

,the

salary wi ll be advancedto thebeginningwage for thenew classificat ion.

Vaca t i on , si ck leave, ando ther al lowancesAfter the policy for vacation and holiday pay has been approved

by the superintendent of schools and or the School Committee,

definite statements of the vacation benefits should be made so thateach employee will know the days that she will have for her vacati on . The following is a suggestedstatement from oneschool lunchsystem .

1. Vacat ions andHolidays0 F or less than 3 0 aggregate weeks’ service : 1 workingday for eachmonth employed.0 F or 30weeks’ service but less than 5 years’ service : 2 calendar weeks .0 F or 5 years’ service but less than 10 years’ servi ce : calendarweeks .0 F or10years’ service or'more : calendarweeks .These vacations are to be taken at times to bedesignatedby thedirec

tor. In general, vacat ions wi ll be given during thethree open” schoolperiods— at Chri stmas , in February, andin Apri l .Note:Payment wi l l also be made for legal holidays which come wi thina full workweek

,and forwork performed on days when school i s not in

session on account of inclement weather ; but payment wi ll not be madeforany otherdays exceptwhen service i s actually performed,unless suchdays fallwi thin thescope of theS ick leave ordeath-in-fami ly allowances .2. S ick LeaveThe number of days that are granted yearly to any employee shouldbedetermined and stated so that each employee wi ll understand thi s

benefit . Cumulativesi ck leavei s an advantage to theemployee so thatin case of a serious i llness there may be a backlogof days avai lable. I tis also to theadvantage of theschool lunch system because i t encourages better attendance. An employee i s not as likely to useall ofhersick leave each year if shereali zes that the days not used wi l l be credi tedto her for a future emergency.

The number ofdays which can be allowed wil l vary wi th each S i tuati on.Many school systems feel that the same S ick leave granted toteachers shouldbe granted to lunchroom employees.

3 3

3 . Deaths andFuneralsThe policy fordeaths andfunerals in thefami ly of an employeeshouldbe clearly establi shed. An example of thepolicy statement maybe as fol lows :0 An absence of five days wi ll be allowed whendeath occurs to a member of theimmediate fami ly.

0 Oneday wi ll be allowedfor attendance at thefuneral of a closefami ly member.

4. HealthBenefitsThe health benefits which are part of the service rendered to an

mployeeshould be statedclearly. The employee should understandthat examinat ions are as beneficial to her as to thelunch system . Adefin i te educat ional programwi ll probably be neededfor on-the-jobtraining in personal habi ts andcorrect foodhandling. Thi s i s furtherdi scussed in thechapter on sani tat ion . The statements on health benefits may be simi lar to thefollowing0 Each year

,workers wi ll be given a physical examination by theschool physician. Cop ies of thehealth record of each employee are

kept at theCentral Office .0 Pursuant to the vote of theSchool Commi ttee

,each foodhandl er

is requiredto have a lungX-ray at least every two years . I n practice,

thi s wi ll be done each year.

5 . UniformsUniforms

,if provided

,become part of the benefits that theemployee

recei ves . I t may be that i t wi ll be more economical to provide theworker wi th uniforms and expect her to launder them than to provideuniforms and aprons from a linen service. The employee usually feelsmore pride in a uniform whi chi s her own andfits her well.The useof jewelry should bediscouraged. Hair nets or headbands

Shouldbe worn for sani tary reasons .Well-fitting shoes shouldbe wornby all employees . The manager needs to observe theshoes andmakesuggest ions for improvement . Complaints about hardcement floorscouldbe greatly reduced if emp loyees wore properly fittedshoes .

6 . GratisMeal sEach ful ltirneemployee i s allowed a cup of coffee or tea in themorning anda full meal at lunchtime. Part-t ime employees are al

loweda full meal at lunchtime only.The lunchtime varies at each school, but i t shouldbe determinedat

34

Po licies andContro lsthe beginning of the school year and li sted on the employee’s workschedule .Foodis not to beeaten at anyother time. Nothinggives a poorer im

pression to anyone vi sit ing our lunchrooms than to seean employeeeat ingas She works

,especiallyduring theserving period. Employeesmust not nibble b its of foodwhi le serving at the counter. They mustnever l ick their fingers ! Keep a clean counter cloth avai lable forwip

ingsti cky hands .Eachstudent employeei s allowed an “A lunch forhi s services to

the lunchroom. No substi tut ion is allowed . At those schools where students work oneclass peri od, they shall be paid cents in additionto receivingan

“A”lunch.

7. Report ingAbsencesI n order that subst itutes may be engaged in time for them to reach

theschools when needed, lunchroom workers wi ll give as much noticeas possible when i t i s necessary for them to be absent from their duties .If possible, absences should be reportedduring theevening of theday preceding absence, or before

’

7 z00 A.M. on the day of absence,by

telephoning to themanager, director, or thediet it ian. Fai lure to notifyby 7 :00 A.M. wi ll cause serious inconvenience.At thetime of report ing absences, specific reasons shouldbe given,such as personal i llness , i llness in the fami ly, personal business, death

or funeral (including information as to the relationshi p ) .Con tribut ing influen ces on part icipat ion

Many schools on a one-session scheduledo not allow studentsto go home for lunch . This is due to the relatively short time thatis available for the lunch period. I t is des irable also to limit eatingto the school lunchroom

,rather than al lowing s tudents to use

nearby commercial facilit ies . I t is almost impossible for the lunch35

room manager to compete with theeye-appealing but nutritionallypoor foods so available .In lower grades

,recess should clearly be distinguished from the

lunch period . If children are not required to go to the lunchroom ,

but may go immediately out of doors to play, there is great competition for use of playground equipment. S tudents should be required to go to the lunchroom for a certain specified time and madeto realize that this is the eating time and that their play-time comeslater . Some schools separate the recess time and haveit beforelunch or at a different time of day ent irely. In thi s way there isno competition in the chi ld’s mind as to whether he should eat hislunch or play.

Thesupervision of students during thelunch period has beensatisfactorily worked out in several ways . In many schools teacherseat with ’

the chi ldren . This is especially true in the elementary area .I t is the most desirable practice

,because the teacher can super

vise the table manners and encourage good eating habits . In otherschools

,volunteers from mo thers’ groups have been successful in

general lunchroom supervision . This method is not as sati sfactory,

because themothers do not know many of thechildren as well astheteacher and usually are not trained in the management of largegroups .At the junior and senior high school level it is certainly desirable

that students have an opportunity to control their own behaviorduring lunch time . Usually

,the s tudent government develops a

plan by which marshals check the tables to see that they are left ina neat condition after a lunch period. The marshals can also be veryhelpful in seeing that the di sposal of soileddi shes is done in anefficient and orderly manner.The time that is allowed for lunch wil l make a great deal ofdifference in the general conduct of the lunchroom and in the number of children who participate . A thirty-minute period seems desirable . This

,however

,will vary according to thesize of the school,

the length of time it takes pupils to reach the lunchroom,andhow

long it takes them to be served and to return to their classrooms .Where thelunch periods are staggered and the lines are short, the3 6


most serious obstacles to efficient operation by the managers is theirlack of status in the school system .We have heard many managerscomplain that theydo not have the same acceptance as teachersand

,therefore

,they cannot fun ction as well as they would l ike . The

answer to this is to raise the educational and professional requirements of managers to that of teachers . If thi s level has beenreached

,then equal sta tus is automatic .

The administrator has many vexing problems of staff,physical

plant,and public re lations to solve daily

,and may well W ish to rid

himself Of lunchroom “headaches . However,in a well-run school

this is not possible . If you keep the admini strator informed on

school lunch legislation,

finance,equipment

,and general opera

tion,hi s interes t and encouragement wil l pay dividends .

3 8

CHAPTER I I I PERSOD‘UWEI!

Many peop leareneededto contribute to the successful operation of the schoo l lunch . Each has a parti cular role to play

,so the

duties of each person and group need clarification to avoid con

fusion,overlapping of effort

,and obscuring responsibility .

The director,managers

,and other key school lunch personnel

should understand the administrative s taff organization of the cityor town and of the board of education . With this knowledge as ageneral background

,they will better realize the source of respon

sibi l i ty and authority, and will know more Specifically where theyfit into the organization.

The interaction with other areas and‘

departments within a citymay be shown by use of an organization chart.An organization chart for the largelunchroomsystemmay look

like thisVoters

TownMeetingMembersSelectmen

School Commi ttee Highway WelfareDept . Dept .PurchasingAgent

School Princ ipals

LunchroomManagers

TeachersCooks andHelpers

3 9

An organization chart for a smal ler school systemmay look l ikethis :

Welfare School Department Health HighwaySchool Commi ttee

Home Economics TeacherCook-Manager of Lunchroom

LunchroomWorkers

Communities differ in selecting the person who is to have chargeof the school lunch system . I t is not unusual to find the home economics teacher responsible . Often she makes out the menus andsupervises the cook and one or two employees ; records might bekept by a clerk . This is probably the only arrangement that is feasible in a small community . Whenever the scope of the school lunchprogram permits

,a trained manager-dietitian should be employed .

The selection of a director ormanager for a school lunch programis the responsibility of the B oard of Education or of the admini strator or superintendent of schools . The qualifications for a. schoollunch director have been outlined by a joint committee of theAmerican D ietetic Association

,American Home Economics Asso

c iat ion,and the American School Food Service Association . The

recommended qualifications are as follows

R ecommendedqual ifica t ions for schoo l lunch administ ra t ionSchool lunchdirec tor of three ormore units serving ormore

daily in combinedschools1. Has completed requirements for the B achelor’s degree in an

40

Personnel

approved institution with courses in the following areas : food,nu

tri t ion, inst itutional management , and education.

2. Has satisfied one of the following conditions of experience0 Oneyear of professional experience in the areas of food

,nutri

t ion,or inst i tut ionalmanagement, OR

0 Three years ’ experience in the supervision of quantity food production and service

,or related professional experience in the area

of food,nutrit ion

,or insti tutional management .

School lunch manager of unit serving 500 to daily ; onschool lunch supervisor of two or more units serving500 todaily in combinedschools .

1. Has received the B achelor’s degree from an approved institut ion with courses in the following areas : food

,nutrit ion

,inst i tu

t ional management, educat ion,chi lddevelopment .

2. Has satisfied oneof the following conditions of experience0 Successful completion of an approved training course and oneyear of food service experience

,OR

0 Two years as an ass istant to the manager of a large school lunchOperation or as the manager of a small department

,OR

0 Oneyear of academic teaching plus one year as the assistant tothe manager of a large school lunch operation

,or as a manager Of

a small department .

School lunchmanager of single uni ts serving up to 500 daily ; ORschool lunch supervisor of two or more units serving up to 500daily in combined schools .1. Has completed at least two years toward a B achelor’s degree

in an approved ins ti tution .

2. Oneyear’s experience supervising a school lunch program .

School lunchmanager-cooks in units serving less than 500.

If it is economically impractical to employ a certified collegegraduate to manage the lunch program

,a graduate of a high school

vocational course or technical institute or a person with two years’experience may serve as manager-cook .

41

At the present time,the demand for trained directors anddiet i

tians is so great that it may be impossible to find persons for lunchroom admin istrationwho meet all the suggested qualifications . Inthese instances , the experience and personal qualifications will bethedeciding factor in selection .

Personal qual ificat ion sThe personal qualificati ons needed by a director ormanager forschool- lunchrooms are the same as those needed by any admin i strator . High on any l ist is a likingfor people. Al so , because youmus t work with many people

,you should understandhowall

groups canwork togetherfor common goals .As a leader you shouldbe able to inspireconfidencein your employees . Friendliness, understandingand encouragement, tact and pati ence are needed ingreat measure . Everydirector should have the abili ty to organi ze,todelegate, and to supervise. A calm

, poisedmannerwill help tostabil ize and give assurance to employees . Your physi calhealthshould be excellent.The director will necessarily delegate many responsibilities . Thisis desirable

,not only to re lieveherself ofmany detail jobs , but also

to strengthen theorgani zation . Only thein secure director will hesitate to relinquish any of her duties . The wise leader will constantlyaim to prepare o thers to perform her duties so that in any emergency the lunch system will not become disorganized . E specially

,

the director should teach others to perform some of her rout inework . Thiswi l l give her more time to attend to important deve lopments of poli cy

,nutritional education

,and publi c relati ons . En

42

Personnel

couraging individual respons ibi li ty in employees tends to bringforth their suggestions for improvement andto s timulate personalini tiative . You should encourage employees to make wise decisionsand to grow in responsibili ty .

R espon sibi l i ties

The responsibilities of a school lunch directorwi ll vary with c ircumstances ; but thegeneral duti es may be grouped in this way :

“ s a g-fl

Ac t ivi t ies anddut ies,director of lunchroomsThe following is a l ist of suggested director’s duties for San Fran

cisco,Cali forni a

43

1. Responsibility for successful function of lunchroom system .

2. Supervis ion of all lunchrooms to maintain uniform standardsand practices .3 . Cooperation with school principals .4. Maintain flexibility of organization .

5. Use of lunchrooms as active mediums for health education .

F INAN C I AL1. Control and expenditure of all funds .2. E stablishment of financial practices .Suitable accounting control.Clerical procedures .Food cost control through uniform records .P ricing of food sales .E stablishment and maintenance of uniform wage scale .Submitting suitable financial reports .Notices for bank collections .

P ERSONNEL1. Outline basic job requirements .Set qualifications for employment .Outline wage basis and advancement opportunities .Interview employees .Hire employees .Dismiss employees .

7. Develop employee trust,respect, and satisfaction, leading to

high level ofmorale of emp loyees .0 Notice and speak ofwork well done .0 Never criticize an employee while she is at work.

0 Criticism should be made to the manager,who will care for

detail.0 Criticism should be turned into constructive suggestion.

ma

gn

um

F OOD SERVICE1. P lan menus suitable for high and e lementary school lunch

rooms based on sound principles of nutr ition .

44


Theteacher-managerThe dual job of teaching homemaking courses , and managing a

school lunchroom presents several challenges,yet it is common

,

especially in small communities where finances do not permit hiring both a teacher and a lunchroom manager. Occasionally thistype of position is found in cities where there are several schools .In such a situation the director of lunchrooms may also bethehomemaking supervisor or director

ADVANTAGE SBy being responsible for teaching and lunchroom,

the managerwill find more ways to correlate nutrition education . Of course thismay be done successfully when one person is in charge of the lunchroom and the other specializing in teaching

,but the chances of

complete integration are not as great.

DI SADVANTAGE SA teacher- lunchroom manager may lack suffi cient or equal training in each phase of her work. I t is desirable that in the trainingperiod of the homemaking teacher

,Shehave experience in a lunch

room program . This is not always possible because of the intensivetraining needed for teaching . I t is impossible in a four-year collegecourse to train a student to be a teacher and at the same time tomaster the skills necessary for lunchroom management. However

,

the student teacher should be at least oriented with the lunchroomprogram

,to understand its purpose andorganization and to know

the people who will be able to help her if her first position includeslunchroom management .Where there is adirector of lunchrooms , theteacher-managerwil l receive sufficient instructions in the details ofmanagement tohelp her perform her duties . Where there is no director, theteacher-manager should ask the state school lunch supervisor forguidance in purchasing

,employment

,financial controls

,and o ther

phases of management . Attendance at school lunchworkshops,usually held in each state

,is highly recommended . Advantage

should also be taken of the many excellent information bulle tins46

Personnel

which are available from the UnitedS tates Department ofAgriculture

,dealing with all angles of lunchroom management . Many

commerc ia l firms prepare and distribute pamphlets and recipeswhi ch are helpful . Anyone wishing to learn more about the operation of a lunchroom has many opportuni ties .

The amount of office and student help available,as well as paid

employees,should determine to a large extent the teaching sched

ule . When students and bookkeepinghelp is available , the manager’s work is eased . The teacher-manager

,through good organi

z at ion,may delegate some duties to a cook or otheremployee. To

avoid unnecessary interruptions of classroom teaching, the teachermanagerwi l l scheduleher own t imeas well as that of her employees . Anticipating questions of the emp loyees whi ch can beanswered in a short conference before school will avoid confusion .

A suggested work schedule for the teacher-manager in a schoolwith two or three paid employees is as follows :Beforeschool: Confer with the cook on any emergency changes

in menu . Check the previous day’s food record ; give any specialinstructions on new recipes ; record attendance of emp loyees forpayrol l ; set up cash register ; check the sale of tickets for the hotplate .During lunch: Assign and instruct student workers ; observe

counters and servings ; sugges t improvements to workers ; make anyemergency menu changes ; observe the cleanliness of kitchen and

47

work habits of employees ; encourage students in the developmentof good food habits .After school: Confer with the cook on use of leftovers and anyneeded supplies ; plan for the next day’s lunch ; collect counter foodrecords and start student helper on computation ; telephone orders ;count money and tickets ; give employees suggestions for improvement in care of equipment and simplified work habits . Inspect andlock the kitchen . Enter a ll income and expenditures for the day.

Weeklydut ies:Make menus ; place orders for all canned goods,staples

,and perishables ; make up payroll ; prepare all details of the

bank deposit .Monthlydut ies:Take inventory ; complete payment of bills ; prepare the profit and loss statement ; compile reimbursement figuresfor the state Office .I t is not possible here to judge exactlyhowmuch time will be

needed for each task,as circumstances will vary greatly . However

,

the teacher-manager will work at leastfifteen to twentyminutes inthe lunchroom before school

,all of the servingperiod, and a mini

mum of onehour after school . Time for the weekly and monthlyreports Should be added to the daily after- school requirement . Itis assumed that students are available during the serving period

,

and that at least onehour of bookkeeping help is available . A competent student

,member of the faculty

,or the office clerk may per

form this duty.

T eacher-man agerdut ies1. SUP ERVIS IONApproximately one- third of the teaching school day is allocated

to lunchroom supervision . The homemaking teacher is responsiblefor the standards Of the food preparation and sanitation in eachschool . During the serving period

,the teacher will make sure that

thefood served meets theFederal requirements of theALunch andthat counters are kept filled so that thepupils may be quicklyserved . She will supervise the activities of the lunchroom workersand the students as they select their lunches

,to encourage good

eating habits .48

Personnel

2. W ORKERSB efore-and-after schoo l conferences with the head cook andother workers are desirable to plan the amount of food to be ordered

,the use of leftovers

,and for adjustment of employee sched

ules . It is the responsibility of each teacher to train new workers inproper lunchroom techniques .

3 . SAN I TATI ONThe teacher is responsible for the sanitation in her lunchroom .

High standards should be maintained at all times and workersshould be adequately instructed so as to maintain such standards .Suggestions for equipment and supplies should be made to the director— if there is one— when necessary.

4. HEALTH EDUCATIONThe in tegration of nutr ition teaching and thelunchroom shouldbe made whenever possible .Todo this, the cooperation of all teachers and departments must be secured. P arent interest throughhomemaking s tudy groups should be encouraged . The optimumgoal of a complete hot lunch for each chi ld should be kept in mindalways.

5 . AC C OUNTS AND REC ORDSOnly those records are kept in each school whi ch are necessary

to control food and money adequate ly. I t is most important tocheck the daily foodrecordcard

,daily money intakeandoutgo,

and the ledger. E ach month special reports are necessary.Al l records are to be accurate and complete ; they should reach the Gentral ofli cepromptly.

6 .MEETI NGSThe school lunch department staff meetings may be held at a

regular time,such as the first and third Thursdays of each month

at P .M. P roblems concerning the lunchroom are discussed .

Changes in the program are presented .

49

The following is a brief description of the functions and dutiesof a teacher-manager in San Francisco, California1. Functions

0 To see that the aims and purposes of the school lunch programare carried out in maintaining high nutritional standards .0 To keep careful and accurate records .

2. Duties

0 Supervis ion of adult workers .See that specific duties are carried out . Supervise the cooking.See that the health standards are maintained.

See that nutritional requirements are met .G ive suggestions for size of portions and attractive methods of

serving.Report absentees .Maintain payroll records .Supervise the cleani ng and bacterial treatment of utensils and

equipment.Watch servings

0 Supervis ion of student help .

0 Making out of reports for the B oard of Education and others tequired by the principal .0 Supervising the taki ng of the monthly inventory and the computat ion of the inventory.

O Ordering of food and supplies . (Note :Daily orders may be givenby the cook-manager . )0 Maintaining list of equipment for central office to order yearly oras required.

0 Supervising the taking of equipment inventoryat the end of theschool year.0 Posting of names of adult workers and their duties according tohourly schedules .50

Personnel

0 Sending reports of accidents to the B oard of Education .

0 Development of ways and means of increasing pupil participation in the school lunch program .

Contact with P .T .A. groups .Contact with teachers

,especially at faculty mee tings .

Contact with s tudent groups,such as S tudent Council .

Publication Of menus and reports of thecafeteria in the schoolbulletin and school paper .Cooperation with students and faculty in planning and organ

izing breakfasts,luncheons

,dinners

,and special parties

,using cafe

teria help and facilities whenever necessary.

Studen thelp

At the high school level,a limi tedexperiencewith quantity food

preparation and serving has advantages . Often the student isalerted to the possibilities of part- time work or a vocation in foodservice . Releasing s tudents from class instruction to perform repet i t ious jobs in the lunchroom has no educational value . For studentsto volunteer their services and to contribute to the smooth funct ioningof their lunchroom through student government is highlydesirable .Advisorycommi ttees to sugges t menus or improvementsin service give students a feeling of responsibil ity and cooperation ;they should be encouraged .

S tudents who work during the lunch period or after school areusually chosen on the basis of scholarship

,interest

,andeconomic

need . Free meals may be provided . Older boys and girls appreciatethe opportuni ty to earn their own lunch money.

51

Dut ies of themanagerIn smaller systems where a trainedmanager is in charge of one

or more lunchrooms,her responsibil ities will be essentially the

same as those outlined for a director of a large city,but far greater

than those of a teacher-manager. Her full time is needed in thelunchrooms . Therefore it is desirable that the manager should nothave teaching responsibilities . Herdi rect duties are0 The supervision and training Of employees .0 The control of food purchasing

,s torage

,production

,and serving.

0 The control of all financial records .0 The purchase of large and small equipment.0 The control ofmaintenance and sanitati on.

0 The development of a nutrition program.

0 The direction of good pub lic relations .

Supervi sion of personn elThe success of any lunchroom manager will be largely due to

unders tanding human beings and the opportunity Sheprovides forthem to satisfy normal bas ic needs . Some of these are the need foracceptance

,the need foresteem

,the need for security

,and the need

for new experiences .Motivat ion is important. Unless the workerhas some drive or tension which is released in fulfillment of somedesired goal

,she cannot accomplish much in any area of work . I t

is hard for a supervisor to recognize such motivations . P eople aremotivated differently at different l evels of education and training

,

as well as at different times in their l ives . Knowingtheemployeestheir family problems

,hopes

,and ambitions— is the only answer.

G iving employees an opportunity to talk and discuss mutual problems can be a step toward understanding . From t ime to time, as welearn more and circumstances change

,methods ofwork and assign

ment of personnel should be re-evaluated.

Emp loyee t ra i n i ngTraining of employees is probably the most important phase of

lunchroom management,yet it is the one most Often overlooked .

Employees need to “belong” to understand the purposes of the52


g ~fl o O

VCE SLI 4

Zl any cnan c’es

DI COCK

Ab u

“i“0 . x . f I SS I S c COOK 1

cooking for the(12.

CLsewn -

g con tamers,co Dreoarauor: of,

food,andrefil l i ngO

’

steam

Personnel

duty should be performed daily. The schedule should indicate theemployee by title

,such as“Head Cook

,

”“GeneralWorker,

”“Cashier, etc . The employee’s given name should be used in parentheses

55

only,as the schedule will probably be performed by various people

over a period of time . The work schedule should show at a glancewhat work should be in process at any given time . For example

,if

the employee begins work at A.M.,then the duties stated

should be so written . Those employeeswho come at or

o’clock should be listed as beginning work at that particular hour .Each worker should be given a written copy of her daily workschedule . Additional copies should be on hand for substitutesThe work schedules may be broken down further into a jobanalysis which is much more detailed and specific . Under the headcook’s duties

,the first o’clock assignment might be as specific

as follows,Take the keys from the second drawer of the dietitian’s

desk and unlock the ice cream freezer,the refrigerator

,and the

stockroom,etc . Confer with the dietitian and make any necessary

menu changes for the day and for the following day.

Detailed job analysis is invaluable not only for substitute workers with little experience but as a real time-saver in on- the- jobemployee training .

Besure to change work schedules,especially when a lunchroom

has to increase the number of employees and must serve more food .

A schedule which is suitable for a kitchen with three or four womenis not always as good for eight or nine employees . As an organization becomes larger

,duties become more specific and usually more

limited . In a small lunchroom each person must perform many,

varied duties,but in a larger organization work becomes special

izod .

As work schedules are revised,the duties thathormal lyarere

latedshould be assigned to one person . If the employeewho serveson the counter is made responsible for setting up her own servingutensils

,there is less friction . It is also timesaving to have the duties

of one employee centered around onepart of the k itchen ratherthan having her scheduled for short periods in various areas . Thec leaning schedules should be related directly to the productionschedule . F or instance, an employee whose duty it is to clean achopper will usually be more careful in using it.With few exceptions

,a substitute worker should be assigned to

56

Personnel

the duties of the employee who is absent . I t is disorganizing to theentire kitchen if each employee moves to a different schedule froquently

,because then some assignment is usually left undone .

H andl ing personne l problemsP robably the most trying incidents in the manager’s work are

employee complaints . These probably are healthy because theypoin t out some undercurrent that may be disturbing more than oneor two employees . The experienced manager is Often able to ob

serve the symptoms and forestall any serious labor difficulties . Ingeneral

,success can be achieved by keeping the employees in

formed,by avoiding last-minute decision

,and by acquir ing skill in

leadership and instruction .

When an employee appears with a complaint, the managershould listen very carefully

,wait until the employee has expressed

her emotional disturbance and has become more rational and opento reason . This Often takes time

,as people tend to repeat when

they are emotionally upset. All the facts should be gathered fromall individuals concerned . B efore arriving at a conclusion

,it is often

well to delay action for a short time— not to the point that the employeefeels nothing is being done , but sometimes delaying actiongives people a chance to think more calmly . P erhaps a managermay find that a flare-up was a result of personal difficulties whichshe may be able to help eliminate after investigation .

Emp loyee eva lua t ionFrom time to time the schoo l lunch manager should evaluate

each oneof the employees under her direct supervision . This is part icularly necessary when a decision must be made as to whetherthe employee is to continue with the organization . If Civil Serviceis in effect

,it wi ll be necessary to decide at the endof the proba

ti onary period whether the employee should be appointed on apermanent basis .The manager should point out to the employee any changes that

Shefeels should be made in work habi ts or performance . Then themanager should watch carefully to see that theemployee under

57

stands and is able to carry out these suggestions ; and withi n a fewdays or a week

,she should confer with the employee compliment

ing her on her improved performance, or suggesting that improvement is s till necessaryIf thi s is done from week to week, the employee will no t be able

to say, if her services are terminated, that Shedid not know herwork was unsatisfactory. The following is an Employee EvaluationReport which has proved sati sfactory. When a written evaluationis made

,theemployee should be told about, and usually shown,

thereport which is being sent to the school lunch director.

58

Personnel

Wo rk simp l ificat ionTraining women to use their bodi es correctly in order to avoidstrain and fatigue not only reduces accidents

,but allows each

worker to accomplish more work with a min imum expenditure ofenergy .

The head,chest

,and pelvis orhips make up the three major body

weight sections . Proper alignment balances these weights naturallyover the pelvic girdl e . As long as natural balance is maintained atwork while sitting or standing, a minimum of muscular control isneeded to hold the body in balance . When work habits cause thehead to bend forward

,or body to twist out of line , muscles must

maintain body balance . Unnecessary muscular strain results infatigue and impairs muscle elast icity.Heavy, awkward l ifting, withthe trunk twisted or s trained, increases the risk of injury to in tervertebraldi scs and back muscles . Lift ing by bendi ng the knees and

59

keeping the back s traight removes strain . Holding an object that isbeing lifted near to the body keeps the natural balance of the bodyand avoids increased muscle tension .

Using ladders and trucks properly to avoid stretching and liftingdecreases fatigue or injury . When a heavy Object must be lifted

,

such as the bowl from a 60-quart mixer,two women should lift to

gether . A bowl dolly is used to move the bowl into position into themixer

,but the bowl has to be lifted to sink height for washing .

S tudi es at Cornell University have shown that the compositeshoulder-to-grasping-fingert ip reachforwomen of average heightis 72 inches .1 Forty-eight inches was set as the side-to- side reach

,

and 24inches as the lowest poin t or fingertip level from the floor .The normal work-curve or elbow-circle was estab lished at a maximum depth of 16 inches from front to back.

Other studies showed that reaching out with the arms at a heightof 56 inches above the floor required twice as much energy asreaching out at a height of46 i nches . The energy cost of reachi ngto below-counter heights was even greater . Reachi ng down to 3inches above the floor used nineteen times as much energy as to the46- inch height .These facts should alert the school lunch manager to the neces

si ty of arranging work areas so that employees do not have tostretch or reach beyond their best limits . When the utensils andequipment are organized so that unnecessary strain is eliminated

,

workers can produce food more quickly without unnecessaryfati gue .Rhythmicworkmotions are less tiring than non-rhythmic ones .Using bothhands for scooping muffins into pans, for example , cannot only speed up the process but can be less tiring to muscles . Ifwork is done tensely and awkwardly

,fatigue comes sooner . Rhyth

mic work is like a swinging motion,which gives each set of muscles

a chance to rest on the “back swing.

”Using both hands makes thispossible .

Funct ional Kitchen S torage— Mary Koll Heiner andHelen E .MoCullough ; Experiment Stati on , Cornell Universi ty, I thaca, N . Y. Bullet in #846— ]une, 1948.

60


Teaching new methods to old employees or to those whose habitsare ingrained is not always easy. P eopledo resis t change ; evenwhen a better way is demonstrated they may say

,

“I ’d rather do itmy way.

”T o deal with this type of employee takes time and pa

t ience. Here it should be remembered that in forming a new habitthe routine should be established ; and then, to make the newme thod a habit

,no exceptions should be al lowed . Never allow an

excep tion to occur,or we all tend to revert to our oldways .

Even when extensive in- service ci ty training programs are offered

,employees should be encouraged to attend stateworkshops .

Most states approve the use of school lunch funds for theexpensesof employees who attend .

P rofessional organ i z at ion .

Meetings of the American School Food Service Association areanother means bvwhich school lunch employees may benefit fromcontact with fe llow workers to discuss common problems . The Association has affiliates in mos t states .Theorgani z ationhas for its purpose1. To maintain and improve child and adult health in the school

community and nation,through nutr iti onally adequate and educa

t ional ly sound, non-

profit quantity food services in educationalprograms .2. To develop and main tain high standards for quantity food

service and for food service personnel .3 . To create and promote through cooperative efforts publi c in

terest in the cause of nutritionally adequate quantity food service .4. T o promote legislation designed to safeguard national health

through nutriti onal ly adequate andeducationally sound food service programs in all educational institutions .5 . To promote in terest in the recruitment and training of per

sonnel for quantity food service work,and to improve and protect

the status of quantity food service personnel.

62

Personnel

Membership in The American School Food Service Associationis open to1. Any person engaged in food service or related activities which

are nutritionally adequate,educationally sound

,and non-

profit innature may become a member upon payment of dues as hereinafter provided .

2. Any person engaged in related activity of a profit nature may,

upon thevote of approval of the executive board,become an asso

ciate member . Such members will not have voting privileges .Managers and directors should make known to their employees

the benefits of belonging to a professional organization . Efforts ofsuch a group at the local

,state

,andnational levels have led to

improvements and growth of the school lunch program . Throughattending meetings

,employees are encouraged to improve the ir

methods of work. Demonstrations in food preparation, opportu

n i ties to see new equipment,and visits to lunchrooms of other

schools contribute to professional growth .

Civi l ServiceWhere it has been accepted for other muni cipal workers in a

city,Civil Service usually encompasses employees of the school

lunch . Civi l Service examinations are given periodically to all whowish to qualify . The school lunch manager or director selects workers

,as needed

,from the established Civil Service list

,in the order

given . Civil Service does not determine policies Of work for thecities

,but does protect the worker from dismissal without a hearing .

After a probationary period of 6 months,a worker has tenure

of Office .

Posi ti on Major DutiesSchool Cafeteria Cook Prepares soups

,vegetables, pud

(High School ) dings , andmeats dai ly ; c leans,serves, andperforms other relateddut ies.

63

Posit ionSchool Cafeteria Baker

School Cafeteria Cook(E lementary )

Cashier— Clerk

Cashier

Cashier andSchool Cafeteria

School Cafeteria Helper(Permanent )

School Cafeteria Helper As assigneddaily, performs same(Temporary ) dut ies asdescribedfor permanent

school cafeteria helper.

A person taking a Civil Service examination for cafeteria helpershould know how to store

,handle

,and serve food in a sanitary way

,

to be famil iar with the use of labor-saving equipment, and have aknowledge of good housekeeping me thods . In addition

,a cook

should be able to answer questions on the preparation of soups,

meats,vegetables

,and desserts .

C ivi l Service examin a t ionExamination questions vary . The questions and answers givenhere are onl y suggested for study . Other information found in thisand other books lis ted in the bibl iography wil l prove helpful .64

Major DutiesPrepares pies

,cakes

,brownies , cook

ies,andthe like, daily ; cleans

,

serves,andperforms other related

dut ies .

Prepares al l soups,hot dishes , and

desserts ; serves,cleans

,andperforms relatedduties . Places daily

orders.Takes money, operates cash registerduring lunch period, counts al l

monies dai ly andprepares bankdeposit weekly, anddoes relatedclericalwork.

Takes money, operates cash registerduringlunch period.Takes money

,operates cash registerduring lunch period; also wipes

trays,si lver, sets up counter

,and

performs relatedduties.Makes sandwiches

,salads

,sets up

counters, serves , cleans , washesdishes, andperforms relateddut ies.

Personnel

SAMPLE EXAM I NAT I ON F OR A SCHOOLCAF E T E R I A HELPERQ. Howshoulda school lunch employeedress for her job?A . She Shouldwear a clean washable uniform

,shoes wi th lowheels

that give goodsupport to thefeet , anda cap or hair net shouldbewornat al l t imes . Theemployee shouldbe clean from adai ly bath andwearclean undergarments . An ant ipersp irant Shouldbe useddai ly. F ingernai ls shouldbe clean andshort , andif fingernai l polish i s usedi t shouldbe light in color andunchi pped.Q . Howshouldvegetables becaredfor whendelivered?A . All outside leaves of cabbage andlettuce shouldberemovedbefore refrigeration. Vegetables shouldbe storedin a cool place, preferably therefrigerator. All vegetables shouldbe lookedover andthoseShowings igns ofdecay shouldbediscarded, oredible partsusedat once .

Q . Howwouldyoupreparesaladgreens?A . B rown parts of leaves Shouldbe cut Off. Greens shouldbewashed,

patteddrywi th a clean cloth ,andstoredin a closedt in in therefrig

erator aday before using. The core of iceberg lettuce shouldberemovedwi th a Sharp knife . Holdtheheadunder a faucet of runningwater to separate leaves .Q. Howwouldyoupreparefresh fruits for thecounter?A . Apples andother sprayedfrui t shouldbe scrubbedin water towhich a small amount of vinegarhas been added, anddriedwi th a cleancloth. Grapes shouldbe thoroughly washedunder a faucet Spray .

Grapefrui t shouldbe cut in half , seeds removedandeach sect ionloosenedfrom themembrane.Melons shouldbe cut to thedesiredport ion andseeds removed.Q . At what temperatureshoulda refrigerator bekept?A . 45 ° — 50° Farenhei t .Q . What shouldthewater temperaturebefordishwashing and

rin sing?A . The wash water in a mechanical dishwasher shouldbe 145 °

150° F . The rinse water shouldbe 180° F .

Q . Howshoulddish towels becaredfor?A . Dish towels shouldbe washedin a washingmachine or thoroughly

by hand. B leach shouldbe usedto remove stains . A sani t izing agentshouldbe usedin thefinal rinse water. B oi lingof towels i sdes irabledai ly if necessary.

Q . Shoulddishes bedriedby towel ing?A . No . Where rinse water i s 180° F dishes wi lldry quickly .

Q . What sizescoop wouldyouusefor a l/4-C l l p serving? A 1/z -cup?A . F or a 1A—cup servinguse# 16 scoop. F or a —cup servinguse

#8 scoop .

65

Q . Howwouldyouport ion pudding for thecounter?A . Usethescoopdes ignatedby thesupervisor . See that all portionsare equal andcenteredin theglass . No spi lledpudding shouldbe

left on edge of glass or tray on which glasses are placedon counter.Garnish neatly asdirected.Q . Howwouldyouc lean a refrigerator?A . R emove foodandracks from refrigerator. Wash insideof re

frigerator comp letely wi th warmwater in which bak ingsodahas beendissolved. Usescouring powder to remove any stains . R inse anddry.

Scour racks at S ink ; rinse anddry thoroughly .

Q . Howwouldyouc lean a coffeeurn?A coffeemaker?A . R emove glass rod, wash in water to whi ch sodahas been added,

or in commercial solvent , using a small brush . Clean andscour inside of urn

,rinse wi th boi ling water . Coffee bags Shouldbe boi leddai ly andmaybe kept in coldwater when not in use.

Q . Describehowyouwouldwrap a sandwich in waxedpaper.A . Placesandwich in center of cut paper. B ring both edges to

gether above center of sandwich . Using both hands , foldfurther flapof each s ide towardcenter to form aV. Do same on side nearest you.

FoldV-flaps under sandwich .

Q . What careis necessary forwooden surfaces foundin a k itchen?A . Wooden surfaces shouldbe scoureddai ly using a st iff brush andscouring powder andbleach .

Q . What careis necessary for stainless steel?A . Stainless steel shouldbe washedwi th soap andwater. Only a

very mi ldabrasive shouldbe used. Drywi th a clean cloth to removeall water spots .

Q . Howwouldyoucook a roast of lamb?A . Wipe meat wi th adamp cloth

,place fat side up on a rack in an

open roast ing pan, season wi th salt andpepper, androast uncoveredat 3 00°

— 3 50° F . until done .

Q. Howwouldyoupreparea pot roast?A . B eef may be searedin a small amount of fat on top of stoveto

give a brown color, but th is is not necessary. Season wi th salt , pepperandonion, or other seasoning ifdesired. Place in a t ightly coveredpan wi th water 1 -2

”indepth . Place in oven andcook unt il tender .

Q . What proport ions of egg andmi lk wouldyouusein mak ing abakedcustard?A . 4eggs to a quart ofmi lk.

66

Personnel

Q. What causes a cheesedishto betough andstringy?A . T OO high temperature or too longcook ing.

Q . What generaldirect ions wouldyougiveyour helper for thecooking of vegetables?A . Vegetables Shouldnot be Soaked. They shouldbe cookedin asmall amount of rap idly boi ling water unt i l they are crisp ,

tender .Drain at once . Soda shouldnot beused.Vo lun teer helpVolunteers can contribute to the lunch program when they are

faithful and well organized . Usually the P arent Teacher Association is the logical source ofwomen who will contribute their services . Many successful lunchrooms have been started through theirefforts . Small lunchrooms that canont afford sufficient

,or any

,paid

workers are dependent on volunteer service . To be effective,such

help must be reliable day after day . A chairman can work out aschedule for one week or onemonth . The women may prefer towork onedayaweek for a month, or to work everyday for oneortwo weeks .Whatever the agreed schedule , it must be carried out .Each volunteer should be responsible for providinga subst i tuteifshe is unable to report .

Paidemp loyeesThese workers perform all major duties in most lunchrooms .

They should enjoy children . The employee who serves is often amost important influence in determini ng the student’s attitude toward the lunchroom . Fortunately

,school employment appeals to

many women because the hours of work are convenient for thosewho have school-age children and home responsibilities . Mothersof pre-school— age children seldom make good employees , because ,

67

out of necessity, their attendance is irregular . Olderwomen whosefamilies are grown are attracted to school lunch work and makeconscientious

,rel iable employees .

Several qualifications are necessary for lunchroom workers . Itis essential that they possess good health and are capable of standing for long hours . A clean, neat appearance and a cheerful, cooperative attitude are highly desirable . P revious experience inquantity food work is recommended

,especially for the position of

cook ; however, it is possible to train womenwho never have hadfood service experience outside of their homes

,if they are adapt

able and will ing .

Sources of emp loymen tThis will depend upon the size and type of community . Friendsand relatives of those already employed are usually good prospects .They know something about the work and have heard favorablecomments on the organization before they apply . A local newspaper advertisement is another way of finding employees . The notice should be worded to appeal to the type of worker needed . Abrief description of the type of work

,hours

,and any special ad

vantages should be stated . Wherever Civil Service examinationsare given for workers , notices of approaching examinations areposted in many public places . This calls attention to vacancies andoften gives pertinent information about the job responsibil ities .Women who otherwise would be unfamil iar with this kind of employment are thus attracted .

Members of the school faculty, parents, and students are alsosources of information leading to desirable employees . Contactwith c ivi l groups, such as the P arent Teacher Association, Leagueof Women Voters

,Grange and we lfare organizations

,the state

employment agency,and private employment agencies may also

bring good results .When a vacancy occurs

,it is desirable to promote from the ranks .

The manager will constantly encourage workers to observe others .Often a capable woman has not had an opportunity to learn any ofthe duties of a cook and may hesitate to assume the greater respon68


CHAPTER IV NUTR IE ON

The A lunch, which is the nutritional pattern set by theUSDA

,is planned to provide approximately one- third of the daily

nutritional requirements of a student of ten to twelve years ofage . Some variation in the size of serving may be needed . Childrenfrom six to eight years might well be given slightly smaller portions . The older students in junior high and high school willneed larger servings

,seconds of bread and butter and, if possible,

other foods to meet the high caloric need .

The “A”lunch pattern is as fo llows : 11. Two ounces (edible portion ) of lean meat, poultry, or fish ; or

two ounces of cheese ; or one egg ; or a half cup of cooked dry beansordrypeas ; or four tablespoons of peanut butter ; or an equivalentquantity of any combination of the above listed foods . To becounted in meeting this requirement

,these foods must be served

in a main dish alone,or in no more than oneother menu item .

2. A three-fourths cup serving of two or more vegetables orfruits

, or both . Ful l - strength vegetable or fruit juice may becounted to meet not more than one-fourth cup of this requirement .3 . One Slice of whole-grain or enriched bread ; or a serving of

cornbread,biscuits

,rolls

,muffins

,etc . made of whole-grain or en

riched meal or flour .4. Two teaspoons of butter or fortified margarine .

5 . One~half pint of unflavoredfluid whole milk as a beverage .All schools that are participating in the federal schoo l lunchprogram must meet the nutritional pattern of the “A lunch daily.

According to the contract entered into by the local school systemand the state school lunch office

,subsidy payments cannot be

claimed unless these pattern requirements are met .By serving a complete A

”lunch daily,the lunchroom manager

knows that she is encouraging good nutrition .

Meetingtherequirements of theA”lunch isdi scussedundermenuplanning.

Enjoyingan “A lunch . Brookline,Mass ,

Public Schools.

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The need for sound nutrition facts is important to combat themisinformation and faddist literature whi ch is so widely circulatedtoday.

We should include vitamins A and C foods often,daily if pos

sible . The following is a lis t of foods rich in these vitaminsAMOUNTS OF VITAMIN A AND VITAMIN C I N C ER TAIN F OODS

F oodApricots, canned, sirup packApricots

,dried, sulfured, cookedsweetened

Asparagus,'

cookedgreenAsparagus, canned, greenBeet greens

,cooked

B lackberries, rawBlueberries, canned, sirup packBroccol i,cooked

Brussels sprouts, cookedBut terCabbage, chinese, cookedCabbage, raw, shreddedCabbage, cookedCabbage

, Chinese, rawCantaloup ,dicedCarrots, raw,

gratedCarrots, cooked,dicedCarrots, canned,dicedCaul iflower

, cookedCaul iflower

,raw

Cheese, cheddar

Cheese,cheddar

,processed

Cheese, creamCheese, Swiss, processedCherries, red, sour, pi tted, cannedGrapefruit , rawGrapefruit sect ions

,raw

Grapefruit sect ions, sirup pack

Grapefruit juice,fresh

Grapefruit juice,canned

, sweetenedGrapefruit -orangejuiceblend

, cannedsweetened

HoneydewmelonL iver, beef, cookedL iver, calf, cookedL iver, chicken , cookedLiver, pork, cookedL iver, lamb , cookedL iverwurstMargarine72

Nutrit ion

AMOUNTS OF VITAMIN A AND VITAMIN C I N C ER TAIN F OODS

F oodMi lk, Whole, fluidMi lk, evaporated, unsweetened(notdiluted)OrangeOrange, fresh, sect ionsOrangejui ce, freshOrangejuice, canned, sweetenedOrangejuiceconcentrate, canned, (3 to 1 )Orangejuiceconcentrate, froz en (notdiluted)Peaches, rawPeaches

,raw, sl iced

Peaches, canned, sirup packPeaches, frozenPeas, green ,

immature, cookedPeas

,green

,immature, canned

Peppers, green , rawPeppers

,green

,cooked

Pineapple, froz enPotato

,baked

Potato,boi led

,unpeeled

Potato,boi led

,peeled

Prunes,dried, cooked, sweetenedPumpkin ,

cann

R aspberries,black, ra

Raspberries, red,Sp inach, rawSp inach, cookedSp inach, cannedSquash,winter, baked,mashedSquash,winter, boiledmashedStrawberries

,raw

Strawberries, froz enSweet potatoes, bakedSweet potatoes

,boi led

Sweet potatoes,candied

Sweet potatoes, cannedT angerinesT omato,

rawT omatoes

,cannedor cooked

T omato juice,canned

T omato paste,canned

USDA AGR I C ULT UR E HAN DB OOK NO. 8

There is a need for teaching nutrition at all grade levels . Theschool has generally accepted the teachi ng of health as one,

of

its basic functions , and nutrition education is a major factor inhealth education . The home has its responsibi lity

,also

,in develop

73

ing good food habits,and only through cooperation can children

be guided toward sound nutritional practices .Changing foodhabi ts is a difficult and slow procedure , and noone has come up with an easy solution or onebest way of aecompl ishment . Semrow2 revealed that“goals were far ahead of currentabil ity to affect desired changes in food habits . Most of us knowseveral foods which we will not eat

,and o ther foods which, if a

choice is available,we will not choose . Our food likes and dis

likes are often the result of our family food habits , early in l ife .When children enter school they bring with them these food habits .The good habits should be continually encouraged . If the chi ld’seating habits need to be improved

,this may be done in the school

lunchroom and in the classroom . Children are curious,and wish

to learn about new foods just as they desire to learn about readingand writing . In a classroom or lunchroom

,a child may often

accept a food which he would not eat at home .

What shallweteach? This is a questi on often) asked . If teachers feel inadequate to the demands of nutr itive science , they canexpress scientific findings in specific practi cal terms . In TeachingNutri t ion by P attison and o thers

,theauthors have made nutrition

facts clear enough to beeasily understood and taught in the elementary classroom . There is an abundance of good source material for background information of the teacher . The recommended Daily Dietary Allowances Chart is a basic guide .

2Journal ofHomeEconomics, 1956 .

74

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Nutri t ion needs of chi ldrenAn adequate die t duringthe school years is needed to supply thebodywi th the nutrien ts that best promo te growth andphysical development .Theessen tial nutrien ts andtheir func tions are

NUT R I E N T

Protein sDai ly needFrom 10L2O years of

age, theneedis greaterthan for adults.

Needsuppl iedby1 qt . mi lk— chi ld1 pt . mi lk— adult4oz . lean meat1 egg3 servings ofvegetables

3 servings of breadorcereals (older boyseven more)

F ats andOi lsDai ly needfor calories fromfats andcarbohydrates increases wi tha chi ld’s ageandact ivity. Teen-agegirls needmorethan theirmothers,andboys needmorethanmost men .

76

FUN C T I ON

Bui ldandrepairmusc les, glands, bones, andother ti ssues. Formpartof all body fluids : b lood,lymph, enzymes,hormones.Maybeusedfor theircalories when thedietcontains too li tt lefat andcarbohydrate.

Furnishenergy. Supply fatty ac ids. Givestaying-

power to meals.Somefats carry thefatsolublevitamins A, D,

E, andK andhelp bodyusethemmorereadi ly.

C OMME N T S

Madeup oi twenty-twobui lding blocks” calledamino ac ids. Proteinsfrom animal sourcesmi lk,meat,fish, eggs, andcheese— are calledcomplete

” becausethey promotegrowthas wel l asmaintenanceof thebody,by supplying all tenamino ac ids whichthebody cannot bui ldfor

itself.I ncomplete proteins

from nuts, grains, peas,

andbeansdo not contain

all thesebui lding blocks.They cannot aidgrowthun less other completeproteins are present ;thereforesomean imal protein shouldbe inc ludedin eachmeal. Mi lk in

someformat every mealassures a supply.Vegetables, espec iallypeas andbeans, cereals

,

andpeanut butterhelp tostretch” themore expensivean imal proteins.I f morefats areeatenthan areneeded, theywi llbestoredin fat paddingson parts of thebody.

Ounce for ounce,fats

givetwiceas many cal

ories as carbohydrates or

proteins.


I odine

F luorine

Needforsuppliedby1 qt .mi lk— chi ld1 pt . mi lk— adult4oz . leanmeat

— 1iver often1 eggEnrichedbreads and

cerealsdai lyI odizedsalt regularly

minerals

Vi taminsDai ly needTeen-agers larger

amounts of all vitaminsthan adults.

78

Acts in “timing thebody, byhelping thethyroidglandregulatetherateatwhichenergyis used.I s foundnatural ly in

somewater or may beaddedto thecommun itysupply.

Every vitamin is

needed for normalgrowthanddevelopment andmaintenanceofhealthandvigor, atal l ages.

C OMME N T Slikely to besuffic ientwhenprotein foods are adequate.

Useof iodizedsalt andp lenty of seafoods wi llsupp ly sufficient iodine.

I s being studiedbecausesmall amounts seemto reducetoothdecay.

FUN C T I ONFoundin al l cel ls

of the body. Largestamount joins calc iumin

bones andteeth.Joinswithproteins to

formhemoglobin of redbloodcel ls that carryoxygen to all part s of thebody.

NUT R I E N T

Vi tamin ADai ly needsuppl iedby1 servingof liver or1 largeserving of

carrots ordarkleafy greens, suchas spinachMi lk , cream, butter,egg yolk, fortifiedmargarine— othergreen or yellowfruit s andvegetables, smal leramounts

Thiamine— Vi tamin (B 1)Dai ly needsuppl iedby

qt . mi lk— chi ldpt . mi lk— adultservingofmeat,espec ially pork

Riboflavin — Vi tamin(B 2)

Dai ly needsuppliedby1 qt . mi lk— chi ld1 pt . mi lk— adult1 serving leanmeatleafy greenvegetable

FUN C T I ON

Necessary for skin,lining of eyes , ears,lungs, anddigest ivetract,helping body re

si st infect ion.

Aids in toothandboneformat ion .

Helps eyes adjustmoreeasi ly to changesfrombright todimlight.

St imulates appet ite.Aidsdigestion anduse

of foodin the body,

espec ial lymetaboli smof

starches andsugars.E ssent ial for steady

nerves alert minds.

Prolongs theprimeoflife.E ssent ial for nerves,

skin, andeyes.

Nutrit ion

C OMME N T SThese six are the bestknown .

VitaminA i s fat -solubleandnot lost in cookingwater. The body takescarotenefromgreen andyellow vegetables andmakes vi tamin A.

Extra vi tamin A is

storedin l iver.

I t i s lost in cookingwhen juices frommeat or

79

Except for lean pork,no foodcontainsmuchB 1,

so many different foodsareneededtomakeup theday’

s supply. This i s al

most impossib lewithoutwhole-grain or enrichedbreads andcereals , andmi lk in thediet. Teen-age“reducers” often lackvi tamin B 1.

NUT R I EN T

2 ormoreservings ofwholegrain or enrichedbreads andcereals

N iac in

Dai ly needsuppliedby4oz . leanmeat3 —4 servings ofvegetables,espec iallypeas andbeans

4servings ofwholegrain or enrichedcereals andbreads

Peanuts andpeanutbutter arerichsources

AscorbicAc id— VitaminC

Dai ly needsuppliedby1 largeservingof c i t

rus fruit, suchas

orangeor grapefrui t ; or

2—3 generous servingsof other rawfruitsor vegetables richin vi tamin C , suchas tomatoes, cab

bage, peppers,melons

Vi tamin DDai ly need400un its.

Needsuppl iedby1 qt .vitamin Dmi lk ;orfishliver oi ls or

concentrates as recommendedon thelabel

Nutri t ion Handbook for Teachers , preparedby Dept . of Publ i c

FUN C T I ON

Helps normal funct ioning of skin anddigest ivetract.

E ssent ial for connectivetissue.Prevents fragi leb lood

vessels andeasy bleedmg.

Strengthens teethandbonesAids in woundheal

ing.

Regulates useof cal

c iumandphosphorus inmaking strong bonesandteeth.

Massachusetts Departmen t of Publi c Heal th, B os ton ,Mass.80

C OMMEN T Sgreens arediscarded.Not storedin thebody.Must be supp liedeveryday.

Water-soluble, so savethejuices fromboi ledorcannedvegetables. Litt leloss in bak ingor roast ing.

Not storedin thebody.Must be suppliedeveryday.

Water-solub le. Easi lydestroyedby air andheat.Foods richin vitamin C

shouldbeservedrawas

often as possible andshouldnot be preparedtoo far aheadof timenorstirredmuchduringcooking. Soda in cookingdestroysvitamin C .

C annedandfrozen c it

rus fruits or their jui cesmay beused.Not storedin thebody.Must besupplieddai ly.

When sunlight shineson bareskin out ofdoors,thebody makes its ownvi tamin D . On coldor

stormydays, orwhen theskin is covered, must besuppl iedfrommi lk (freshor evaporated) to whichvitamin D has beenadded, or fromfishliveroi ls. C oncentrates shouldbetaken only under su

pervision of adoctor.Readthelabels on cans

andbottletops to seehowmany un its aresupplied.

Heal thandDep t . of Educati on ;

Samp linggreen peppers in thec lassroom. B rookli ne,Mass., Pub li c Schools .TheBasic Four nutri tion guide iswe l l i l lus trated in F oodway

to Fal low. T his guide is designed to help in se lec ting the day’

s

foods fromfour groups, plus carbohydrates andfats . Foods in eachgroupwere chosen on the basi s of seasonal suppl ies andregionaleating pat terns . Emphasized arethese sources of key nutrien tsenriched andwho le-grain bread andcereal for their contributions

,espec ial ly thi amine ; mi lk andcheesefor calc ium; frui ts and

vegetables for vi tamins A andC ; the meat group for protein andIron .

C anada’

s Food Rules aresimi lar,except that frui ts andvege

tables arel i sted separate ly, thusmakingfive c lassifications.

Who shal l teachnutri tion may posea problemin a schoo l . I nthee lemen tary grades i t i s usual ly the c lassroomteacher . T herefore

,in thecurriculumof teachers traininginsti tutions, prospec tive

teachers should receive some background in nutri t ion andsugges tions for the correlation of nutri tionwi th o ther subjec tmat ter

,

espec ial ly sc ience andsoc ial s tudies .I f there is ahomemakingteacher, sheshould serve as a resource

81

F o r g rowth. en erg y . Ida a l wo l ohtF o r s n fl s l y l n g mea l s

4.

I tumour!) ANDmumumnunmocram0 orm servings.dol lyt“I t“at (an dequiv-1001 to t"wingMa nd a W mMn A—MIon a"fl y“a day

AddMo re; o f (ho s e o r o ther Go o ds a . y o u n eed (ha m

American I nstituteof Baking.

Nutrit ion

person to the c lassroomteacher,andfromher spec ial ized knowl

edge con tribute to the enrichmen t of nutri tion study.

Thelunchroom i s the ideal “c lassroom for the prac tice of

nutri tion thatwi l l bui ld andmain tain heal th during thegrowingyears . Theestabl i shmen t of good eatinghabi ts in schoo l dayswi l lbui ld heal thier

,happier

,andmore produc tive adul ts . I t i s gen

eral ly accepted that thelunch is an educational experience , vi talin the heal th of the studen t . Yet many schoo ls give on ly l ip serviceto nutri tion education through the lunchroom.

I t i s hard to understandwhy someeducatorswi l l say i t is undemoc ratic to serve a complete “A” lunch andnot al lowchi ldrento p ick andchoose froma variety of ala carte foods . An Engl ishteacherwould scarcely fee l satisfiedwi thhis ro leby te l l ing studen tswhere the l ibrarywas andsugges tingthat they read good

”

books . Norwould he feel justified in plac ingal l kinds of l i teraturebefore a studen t andexpec tinghimtomake awi se dec i sion inhisselec tions . A teacher said to meonce, “Why don ’t you let thestuden ts buy coffee? Youknowthey drink i t . My answerwasanother ques tion

,

“Why don’t youle t themread comic books in

your Engl ish c lasses?”

T o showthevalueof the A lunch both in terms ofmoney andnutri tion

,i t i s in teresting to make a comparisonwi th the home

packed lunch .

I n oneschoo l sys tem,a survey of ninety lunches picked at

randomin nine schoo ls showed a defini telack of frui t or vege83

Thesetoodsmgoodtnut Est thsmemydaytorlmtmHmat lmt thm-nbnchday.

i

Oneservingof c itrus fruit or tomatoes or theirJU IOCS ;

AND

oneservingof other fruit .

At leas t oneservingof po tatoes ;AND

at least two servings of o ther vegetables ,preferably leafy, green or yellowandfrequent ly raw.

t i

Oneservingofwholegrain cereal ,

AND

at least four s l ices of bread(withbut ter or

fort ifiedmargarine) .t

Oneserving of meat , fish, poul try, or meatal ternates suchas driedbeans , eggs andcheese.UseLIVER frequent ly.

I N ADDIT I ON

EGGS andCHEESE at leas t threet imes a

week each.C anada’

s foodrules. C anadian Department of HealthandWelfare.table . Al though this samp ling I S I nsuffic ien t to drawsc ien tificconc lusions

,i t does poin t to a general condi t ion . A compari son of

the cost of the home-packed lunch andthe “A”lunch purchased atschoo l is as fo l lows

A LUN C H HOME -PAC KEDMeat LoafMashedPotatoC abbageSalad aspoons ButterBreadandButter Cup C arrot SticksAppleC ri sp 2 Peanut C ookiesMi lk 1MediumAppleMi lk (Purchasedat School )

Priceof A Lunch: 25 Home-Packed:

84


coming to schoo l is discussed . Thefun to be experienced in thelunchroomwhen al l eat together is stressed. Thechi l dren play the“F inger andC lown

”game , an example ofwhich i s shown here .

Thechi ldren fo l lowthe out l ineof their hand, andco lor andcutout paper c lowns to place on the t ip of each finger.3 As they rec i tethel i t t le poem

,they raise thefinger as indicated.

schoo l doc tor, nurse, andparen t- teachers’ organi zations should allbe en l is ted to seethat chi ldren arereceivingan adequate lunch .

Thec lassroomteacher can observewhether thechi ld i s l ist less,often i l l

,orhas poor eatinghabi ts . Shemay then sugges t that he

begiven a free lunch— if necessary for economic reasons— or thatthelunchroommanager andthenurse he lphimto choose betterfoods .Many schoo ls l ike to sendmenus home to paren ts to makethemaware of the foods avai lable at amin imumcost . Some commun i t ies publ ish thei r menus in the local paper . T hishas advan tages anddisadvan tages . I t i s often necessary for amenutobe changed, so themenuas publ i shed canno t be accurate. Also,

studen ts sometimes plan to buy thei r lunch on lywhen the menuappeals to them. However

,the occas ional publ ishing of menus

keeps paren ts awareof thefinelunch program.

Thelunchroomi tself should “advertise,”andappeal to the chi ldren so that theywan t to eat agood lunch . Thefo l lowingi s a l i stof somesugges tions that may create greater in teres t :

aManchesterMemorial School,Manchester,Mass ; CharlotteA.Morong,

Supervisor of C afeteria.

86

Nutrit ion

Finger andc lown game.

eandmakefive00p ies of

C lown . F old, andfasten

November : P i lgrims andT hanksgiving— a P i lgrimmeal .December :C hri s tmas scene— C hristmas food in other lands.February :Valen tine orWashington

’

s B irthday theme .Apri l : T iny garden sproutingearly vegetables .

5 . Spec ial guest days, for paren ts, service c lub represen tatives,or schoo l commi t tees .6 . Home roomsmayplan spec ialmenus,wi th acknowledgmen t

of the roomposted in thelunchroom.

7 . Spec ial meals or treats for ho l idaysmay feature appropriatedecorations andfood garn i shes.8. Posters can i l lustrate good food se lec t ion .

9 . Schoo l newspapermayrun storieswi th pic tures of the lunchroomin ac t ion .

10. TheLunchroomService C lubmayprovide studen t help andin teres t .11. A p ic ture of lunchroomemployees serving the noon meal

can be given prominen t space in theschoo l or local paper— tied inwi th a spec ial Nutri t ion Dayor food-service conven tion .

12. Name-the-platelunch for an outs tandingstuden t, a spec ialeven t

,or a person or c lasswhich suggested themenu.

13 . Exhibi ts of food value comparisons andcos ts of eacha half pin t ofmi lk versus carbonated beverage, tea, or coffee) .14. Arrange a traywi th lunch (coverwi th cel lophane

,oruse

foodmodels ) andplacein a conspicuous place for al l studen ts toseeon theirway to the lunchroom.

15 . P lace a smal l p lacard beside food i tems,indicating food

values aswe l l as prices .Young chi ldren love a tour of the lunchroom. T o seepotatoes

peeled in the machine,steamed in the steamer

,andwhipped in

the largemixer i s fasc inat ing andinstruc tive . A peek in to thewalk- in refrigerator or freezer impresses the chi ldren wi th theproper handl ingof thefoods used in thei r cafeteria. Seeingdisheswashed andspray-rinsed can emphasize the importanceofhotwater for steri l izat ion . Fo l lowingsuch a vi si t the chi ldren usual lywri te thank-

youlet ters to themanager . Theart lessonmaypic turesomelunchroomprocedure that they observed . Oral reports of the88

Nutrit ion

Dea r MGC OL

A thank-youletter.visi t give the teacher an evaluation of the learningwhichhas takenplace .Animal feeding experimen ts carried on in onec lassroommay

dramatizeagood lunch to visi tings tudents fromtheen tire schoo l .Rats may be provided by a local branch of the Nat ional DairyC ounc i l . I n a third grade c lass

,the pup i ls fed onerat the“A”

lunch andthe o ther rat je l ly sandwiches andcoffee. Theresul tingweight changeswererecorded on a graph . Each chi ld also kepthis ownweight chart during the experimen t . After therat on the“poor lunch” showed marked defic ienc ies inweight andhaddevelopedmangy looking fur anda nervous disposi tion in compari son tohi s fel lowrat

,the chi ldren began feedinghima good

lunch andwatchedhi s improvemen twi th p leasure . I n this uni t ,thechi l dren learned to recognize values belonging to each basicfood group , such as carbohydrates

,pro te ins

,etc .

,andto under

stand the con tribution of each food consti tuent . T heywere proud89

Animal feedingdramatizes a goodlunch. NewEnglandDairy andFoodC ounc i l .

to showparen ts their rats, their ownweight charts, anda ski t onfoods forgrowth . Thes tory of the rats, set to choral background,was a highlight of this projec t .

Heal th corre lation may go on at al l grade leve ls, taking ad90

Nutrit ion

van tage of thechi l d’

s natural in teres t ashebecomes o lder . Bythe t ime he i s in the sixth grade ,heshould knowthenames of thevarious food consti tuen ts

,be ableto plan andchooseagood lunch,

andknowhowtheneeds ofhi s body aremet by al l the food he eatsdai ly. Athis agehe is also in terested in sc ience

,andS lmpleex

perimentswi th food becomepopular . San i tation ,mi lk inspec t ion

,

meat grading, andfood anddrug lawsmaybe studied at this time.

.‘fl Q

Gradeone1. Becomingfami l iarwi th thelunchroom,

i tsuse,andi ts value .

2. C onduc tingonese lf properly in thelunchroom.

3 . Formingthe habi t of eatingan adequate lunch.

4. Learningto likenewfoods . (Examples of 1, 2, 3 , and4follow.

A c lassroomtastingparty. B rook line,Mass., Pub lic Schools.

5 . Apprec iatingthe need of eatingan adequate breakfast .6 .Mi lk as aheal thful food.

7. Desirable eat inghabi ts .8. Good heal th to preven t disease .9. C are of theeyes .10. Theimportance of s leep andres t .11. Exerc ise as related to heal th andappeti te .12. Thegood andbadeffec ts of sunshine .13 . Learning to accept responsibi li ties dressing oneself,

groomingoneself, caringforone’

s possessions ) .14. P ersonal c leanl iness andsafe ty.

Becoming fami liarwiththelunchroom,i ts use

,andi ts value.

CON T E NT : R outine of thelunchroom— learnwhere tofinda tray,necessary si lver

,napkin

,s traw, the“A lunch, andmi lk .LEAR N I N G

Listingtheutensi ls loanedby theNewEnglandDairy andFoodC ounc i l .


C leaningup . NewEnglandDairy andFoodC ounc i l . Page95 Learningto identi fy vegetab les for salad: Celery

, pepper, cauliflower, cucumber, lettuce, spinach. B rook lineMass .

,Publ ic Schools . (2 ) Learning to identify

fruits. B rookl ine,Mass Pub li c Schoo ls.

A

F orming thehabi tear—mg an acequarein ch. Uni tedStatesDepartment of Agricul ture.

Preparingsalad. B rookl ine,Mass Pub lic Schools .

used in al l meals . Salad possibi l i ties . Howgood meat can tas te ifwetake t ime to chewi t . Frui ts for dessert .LEARN I N G EXP ER I EN C E SSample some newfoodwhich is being served in the lunchroom.

Learn to iden tify vegetables for salads . Serve andtaste the salad .

C hoosepic ture food cards to demonstrate agood lunch .

Gradetwo1. Theuseofmi lk in the body.

2. Learn ingabout grains .3 .Makingbreads or o ther produc ts fromgrains .

4. Becomingacquain tedwi th various animals fromwhichwegetmeat .5 . B ecomingacquaintedwi th frui ts andvegetables .

6 . P romo tinggood heal th ; preven tingdisease.7. I noculations.


quarrels always,but most of al l at meal time . LEAR N I NG EXP ER I

ENGES : P rac ticechewings lowly andwi thmouth c losed . C omparethe body fuelswi th thoseneeded by an automobi le

,train

,etc .

Discuss pleasan t conversation to haveduringmeals andthe needfor conversation . Discuss thewaywefeelwhenwequarre l .Gradethree

1. Reviewofmeal timemanners.2. Good foodmakes forgood health .

3 . Eatinghab i ts.4. C hoosing nutri tious foods

,B asic Four. (Seeexamples

3 and4that fo l low. )Heal th through assi stance of doc tors, den tists, etc .

Cereals.

Food habi ts of other countries.Fami lymembership .

Newtee th .

Nutrit ion

11. P ersonal appearance .12. C on tributingto thehome .13 . Develop ingconcern for others .14. G ivingthanks for food.

16 . T raffi c signals for safety.

17. B eingresponsible.

18. Apportion ingtime formeals, rest , play, etc .

19 . Cuts andabrasions,what todo about them.

20. Personal c lean l iness andsafe ty .

Eat inghabi ts: Develop a desire to try newfoods andunusualfoods ; learn to eat awel l-balanced meal ; develop a heal thy at

t i tudetoward al l foods . C ONT EN T : I n troducenewfoods fordiscussion andsampl ing. Di scussunusual foods . C ompare food valuesof common andless-common foods . LEAR N I N G EXP ER I EN C ESSamplenewfoods— thetwo-bi teway of learn ing to l ike newor

unusual foods . P reparethechi ldren in advance for a newfood inthecafeteria. Have chi ldren give a report ofhowthey l iked thenewfood.

Choos ingnutritious food: B ecome fami l iarwi th the Basic Four ;learn to selec t foodswi sely in thelunchroom. C ON T EN T : ThebasicFour as a foundation ofgood heal th . A dessert mus t beprecededby a substan tial food ei ther brought fromhomeor purchased inthe cafeteria. LEAR N I NG EXP ERI EN C E S : Rat feeding experimen t .Demonstrateagood lunch to carry in a lunch box. Di scusshowtoselec t a lunch at schoo l ; showexamples fromBasic Four in traysof foods . P lan amenufor the cafeteria.

Gradefour1. Eatinghabi ts , revi ewed anden larged upon .

2. Se lec tingnewfoods.3 . R eviewof cafeteria routines andhabi ts .4. Foreign foods . (Seeexamples for 1 and4that fo l low. )5 . Food as a fuel .6 . Food for framework.

99

7 . B ody bui l dingfoods.

8. Foods for energy .

9 . I ron,vi tamins

,minerals .

10. Digest ive trac t (s imple ) .11. Sharingfami ly income .12. Personal c lean l iness andsafety.

P rac t ic inggood hab i ts in the cafeteria. C ON T EN T : C lean platesnowaste. T akeon lywhat youcan eat andeat al l that youtake .Makesure to leavethetables c lean andin readiness for thenextgroup .LEAR N I N G EXP ER I EN C E S :Learn to judgetheamoun t of foodto eat . T ry newfoods . Sharethe responsib i l i ty for care of table.Avoidunnecessary sp i l l ing. C leanup any foodwhich i s spi l led .

F oreign foods: Apprec iateforeign foods— knowandl ike them;understand food customs andtheir origins . C ONT EN T : Foods andfood customs of coun tries being s tudied .LEAR N IN G EXP ER I E N C E S :P lan

,prepare , andservea foreign meal ; ormakebook lets on a

coun trywi th p ic tures or drawings of food andfood service .Makea largeposter showingvarious types of breakfasts eaten in variouscoun tries .

Gradefive1. Func t ions of food values : carbohydrates, fats, prote ins, vi tamins

,andminerals .

2. Theimportance of c lean l iness of food andof the p lacewherei t is served .

3 . C omparat ivefood values .

4. Food d iscoverieswhich havehelped our nation to preven tdiseases . (Seeexamples for 1, 2,

3,and

5 . Heal th hab i ts startedwhi leyoungcan help your future .6 . Teeth— their struc ture

,care

,anddevelopment .

7 . Eyesight— careandpro tec tion .

8. Posture— related to digestion andhealth .


Foodservedin pleasant surroundings. B rookline,Mass .,Public Schoo ls

Food’s rolein goodhealth. C ON T E N T : Thebody as a l ivingmachine . Thefoodsweeat bui ld

,repair

,andhelp run the body . A

balanced diet consists of a variety of careful ly chosen foods . Basic

Four .LEAR N I NG EXP ER I EN C E S : Read anddi scuss comparison of thebodywi th amachine .Thebody’

s way of altering foods consumed. CON T EN T : Thebodymust change foods chemical ly to prepare themforuse. Simpledigestion . LEAR N I N G EXP ERI EN CE S : Record food eaten andcheckagainst Basic Four . Simple diagramof d igestion .Learn vocabularywords related to digest ive sys tem.

Enjoyingavariety of foods . C ON T EN T : A poor ly balanced dietresul ts in an ineffic ien t machine . LEARN I NG EXP ER I EN C ES :Makea checkl ist of personal food l ikes anddis l ik es .Make a simi lar li stfor othermembers of your fami ly. C omparewi th other li sts in thec lass.

102

Nutrit ion

Analysis offoods forvarious nutrients . C ON T EN T : Study rec ipesbreads

,fishandmeat dishes

,cakes

,puddings— for carbohydrates,

fats,protein

,minerals

,andvi tamins.LEAR N I N G EXP E R I E N C E S : C on

sul t foodvalue charts. T est foods for starches, sugars, etc . Wr i teamenufor a day’

s food . C ompare the foods eatenwi th the re

quirements of the Basic Four .Make a plan to correc t andimprovedai ly food choices for oneweek .

Thefol lowing i s a sugges ted out line for teaching employeesproper vegetable procedures

C on serving foodvalues in vegetabl es andfrui tsC ook vegetables in as l i t t lewater andin as shor t a timeas possi

ble ; servepromptly. Always s tart cookingin boi lingwater.F ormost vegetables, keep coveredwhi lecooking.

Al l vegetables should be careful ly timed to avoid overcooking.

R emember that keepingvegetableswarmfor a long time, andreheating, des troys vi tamins .

Water inwhi ch vege tables have been cooked should be usedfor soups

,stews, gravies, andin o ther cookery.

Vegetables should not stand inwater beforecooking.

C hopp ing andshreddi ng of vegetables andal lowing to standuncovered reduce vi tamin values .Ac ids tend to pro tec t some Vi tamins. Seeapplications .

Minerals andvi tamins disso lve inwater .C ooki ngtends to destroy some vi tamins.Min eral s andVi tamins that di sso lve inwater escape in s team.

103

Thewater inwh ich vegetables have been cooked con tains somevi tamins andminerals .

I n vegetables there is an oxidasethat can destroy vi tamins.

T his i s inac tiveat lowtemperatures (belowSO° F is destroyedby boi l ing(above2OO° F . but is very ac tive atwarmtemperatures(80

0to When vegetables andfrui ts areput in to boi l ing

water andkept boi l ing,the oxidase i s quick ly destroyed

,so cook

ing losses arereduced . I f thewater i s co ld,the gradual heating

al lows for great ac t ivi ty of theoxidase ,whi ch destroys much of

the vi tamin con tent .Exposureof cut surfaces of vegetables andfrui t to airgradual lydestroys vi tamins.

AP PLI CATI ON T OQUAN T I T Y COOKE R YPotatoes : P repare as near to cooking time as possible . I f prepared aday ahead

,stand in c lean coldwater

,havewater cover

al l potatoes,addsome sal t to thewater

,cover, andstand in a co ld

place— preferably the refrigerator .All other vegetables prepared in advance shoul d bewashed

,

draineddry,covered

,andput in a co l d p lace— preferably there

frigerator

On ions prepared ahead should bewrapped inwaxed paper .Vegetables andfrui ts should not becut in smal l p ieces or

chopped un t i l theday they areto be used . I f i t mus t be doneahead

,they shoul d stand in ac id so lution . Oni ons

,celery, and

peppers s tand in tomato or lemon juice. P eaches,pears

,andapples

stand in orange, grapefrui t, or lemon juice covered andkept inthe refrigerator .I f salad greensmust be prepared andcut ear ly, sprink l e vinegar

or lemon juiceover them,cover

,andplace in therefrigerator .

C anned vegetables, ofnecessi ty, havemorewater than i s neededfor reheat ing. On ly 1 cup of thi swater is needed to reheat thecon ten ts of a No . 10 can . Theremainder of the l iquid should bedrained in to proper con tainer for storage . A plan for heatingcanned vegetables shoul d bees tabl i shed for every schoo l lunch


Flavor andeye appeal have an importan t p lace in good nu

tri t ion . A food high in vi tamins, pro teins, or other nutrien tswi l lrare ly be eaten on ly “because i t is good for you.

”I f food i s flat

andtasteless, i twi l l not bepopular ei therwi th ch i ldren or adul ts .

Wealso “eatwi th oureyes,”andchi ldren part icularly no t ice co lor ,texture, andformin foods . T herefore the appeal that foodhas i san importan t fac tor in st imulat inggood nutri tion . Thefewminutesextra needed to addin terest to vegetable di shes may con tributethel i t t le push that sel ls the “A” lunch .

I n addi tion to teachingemployeeshowto prepare food so thatnutrients areconserved, the lunchroommanagerhas the responsibi l i ty of helpingthemlearn to eatwi se ly . T hesepeoplework veryhard to prepare andservetheright lunch, andthey .

need tomaintain fitness

,appearance

,andgood heal th . T hey Should be so l d on

thevalueof the A” lunch,rather than al lowed to acquire the

coffeeandsnack habi t .

Calories Calcium Iron Vit A Vit B Vit .C Vit . GLUN CH SHOULD P R OVIDE 1

76 OF DAILY R EQU I R EMEN T S

106

CHAPTERV MENU E’JII II NWUU‘U@

Throughthemenu, the manager con tro ls the lunch program.

Acceptabi l i ty by thestuden tswi l l determine their part ic ipation ,

andpartic ipat ion direc t ly affec ts profit or loss . I f the menudoesnot appeal to

,nor consider al l the needs of, the agegroup, i twi l l

not be successful .Thefoods includedin the menuwi l l determine thefoodcost

andinfluencepurchas ing. Theamount ofwork required to produce themenuwi l l have a direc t bearingon the labor cost . I twi l lalso determinethe eflectiveuseofal l equipment andinfluencethet imeofserving.

fi 0 1 —na 2 “f 3

“r. A .

f‘.

s tra tez tC

_ Liem ezz o. ceermi ne nurat i onalfl

o fl f ' f‘ m 'hf“”s

o M a ri

-

l QG ~

”T " "(an

“17 b u “

V/ J ‘ J U VJA u—n —LNJ J c ‘r — fl La VC .L.7

V — Vn a‘V *L v b J -v~

w h nc 0 f I n fl m M. f A .

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:l”

r: -w ‘

qmI : J 3 2. me, -es .a e ea ln “l ime,41: c g

:

a te0

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l u 11 1811 45.

fin o"o rv r r e fl M e“ "

3 q“142. W

; q“ in o n

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I-r c—L' lu v -v vJ

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Tr

“M fi —wfio m QM fip -p fiMA f‘f—A

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C—h¢ iv v D J — \J-h‘b

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..LM "T

1053 9 3 .

F ormany reasons i t is essen tial that ski l l be acquired in thewri tingof themenu.

U seof commodi t iesThrough the s tateschoo l lunch office andfrom reading food

andmarket reports i t i s possible to learnwhat foods may be purchased by theUni ted S tates Departmen t of Agricul turefordistribution .

T his i s the time to makeplans for theuseof these produc ts .Assumethat cherries areon the free l i st . (1) Look through yourmenufi le andse lec t al l the cherry rec ipes . Howmanyways arecherries used? I n p ies, cobblers, gelatine, upside-down cake

,as a

sauce for co t tage pudding, in muffins andquick breads . You’

l lprobablyfindmanymore . (2 ) Look for rec ipes inwhich cherries

107

This schoolhas madeexcellentuseof i ts commodities bybaking i ts own bread. C oncord,Mass ., Pub lic Schools.

could beused to taketheplaceofanother fruit ; for example,usingcherries rather than s trawberries or peaches for a Shortcake . (3 )Search for ideas fromcommerc ial rec ipebooks andgovernmen tpamphlets such as

,

“Ways to useRedC herries .” Students wi l l

tireof a commodi ty,if i t i s repeated in the menutoo often in the

same form. Theamoun t that youusedepends large ly on youringenui ty.

When ordering commodi ti es,have awe l l-thought-out plan in

mind for their use. Although the maximumamoun t that youmayorder is determined by the Uni ted States Departmen t ofAgricultureon a per pupi l basis

, youarenot required to take more thanyouneed . Do not ordermore than youfee l can bewe l l uti lized inonemon th, or foodwi l l bewasted.

Meeting therequi remen ts of theA lunchTheprotein of the A lunch is suppl ied by the useof 2 ounces

ofmeat ,fish, cheese, or 1egg(or2 tablespoons of dried egg) . F orexample , if youareusing tuna for salad, 2 ounces offishmust beprovided beforeany ce lery is added . I t is a good idea toweigh2 ounces of tuna, then addce lery

, andmeasurethe total amountneeded for oneserving. I f an expensive meat such as roast beefis used, youmaywish to lower your cos t by using 1 ounceof themeat andserving the o ther ounce of protein as cheesewi th the


C i trus juice andtomato juicemay addconsiderably to thecostof thelunch, but should be served frequent ly, even if they arenotprovided by the USDA . Thelunchroommanager should besurethatwhen amenuchange i s necessary thevi tamin C food is notremoved from the menuandrep laced wi th a food lowin thisvi tamin .

Vi tamin Aalso i s common ly lacking in theAmerican diet . I nrecen t years thel iberal useof but ter provided by the USDAhasinsured i ts inc lusion in the schoo l lunch . O ther foods con tainingvi tamin A should be used several t imes during theweek . Smal lchi ldren par ticular lywi l l accep t carro t strips

,so they should be

served often .

Thebreadrequiremen t of the meal may bevaried by servingwho lewheat, rye, rai sin ,

or pumpernick le,-

aswel l as a variety of

ro l ls,hot biscui ts

,andmuffins .When flour

,dried mi lk

,andshort

eningareon the commodi ty l i s t , bakingwi th theseproduc ts notonl y reduces thefood cost but adds variety andin teres t to themeal .Butter

,or fortified margarine, should be used in the amoun t

of 1 pound for every 48 chi ldren . Thebut ter may bespread on

bread orused in food preparation of sauces or vegetables .Mi lkmus t bea part of each lunch . One-half pin t ofwho lemi lki s required . S tates have varyingrules about thesubsidy of chocolatemi lk . Some al lowreimbursemen t for choco latemi lk

,butmany

do not .Advan tages of theA lunchThe A” lunch versus ala carteselec tionhas longbeen a con

troversial subjec t,but real ly therei s no argumen t . (Seeopeni ng

of C hapter IV. ) The A” lunch ismore desirable nutri tional ly, so110

MenuPlann lngi t i s theoneeach schoo l lunchmanager should s trive to serve. B oysandgirls,when free to selec t ala carte i tems, tend to choosethosefami l iar foodswhich may have eye appeal but do not providenutrien ts for body bui l ding.

Serving two “A lunches gives the pup i ls an oppor tuni ty forchoice. Wherever theequipmen t andhelp areavai lable, thischoice is recommended

,espec ial ly for high schoo l ages .

C hi ldren in grades 1-3 require menus espec ial ly adapted forthem. At this agechi ldren en joy finger foods, so they wi l l eatalmost anything that i s put between bread . Large servings of a

food often discourage l i t t le chi ldren . Cut tingmeat in to smal l portionsmaymean that i t is eaten instead of being left on theplate.

Par t of the pro tein for this agemay behard-cooked egg,whichagain i s a finger food ; oreggmaybeserved in custards or simi larmodest desser ts . See

“Li t t leFo lksMenu,

”p . 119 .

Equipment i s a con tro l l ing fac tor in menuplanning. Even thebest-equipped ki tchenhas a l imi t to i ts produc tion capac i ty . I f

themenudoes not consider this, foodwi l l be poor ly cooked andemployeeswi ll become hurried andfrustrated . Theamoun t ofoven space avai lablemay limi t the menuto onebaked food eachday. I f baked po tatoes areon themenu

, gingerbread can’

t be prepared for lunch ; but after the potatoes aredone, a cakemay bebaked for thenextday. I n thi sway equipmen t can beused to bestadvan tage . I n schoo lswhere equipmen t is not adequate to preparemore than onehot dish

,a completemeal consistingof soup or

juice,a hear ty pro tein sandwich

,frui t or simple desser t

,andmi lk

maybeoffered . T hi s typemeal alsomakes an excel len t second offeringwhen themain “A” lunch consists ofmeat andvegetables .

Thenumber ofworkers employedwi l l affec t the menu. I n a

large s taff, eachworkermust have a schedule to fol loweachday.

111

Avoid overloading the baker andat the sametimegivinga l ightscheduleto the salad girl .I n planning the menu, the t ime needed for each food must fi t

into thepreparat ion period avai lable . F or example, if thewomenstart thei rworkday at eight o

’

c lock andlunch must be served ateleven ,

i t is imprac t ical to prepare a fresh pot roas t because,mostl ikely i twi l l not beproper ly cooked andready to serveat elevenun less s teamers areused .

Themenuforonedaymus t considerwhatwas done the previousdayandwhat is needed for the fo l lowingday,

becausework schedulesmust inc lude t ime forpreparingcertain i tems ahead .

C ost of foodwi l l be determined by themenu. Theamoun t ofmoney avai lablevaries . Usual ly from55¢to 65¢ofeach do l lar receivedfromstuden ts i s spen t for food . Eachmanager knowswhatcan be spen t after deduc tingthefixed charges for labor andoverhead fromtheaverage dai ly income . T o staywi thin the desiredfood cos t

,makethebes t useof surplus commodi ties . Knowthe

market, that is, knowwhat is abundan t andlowin price . P lan these

foods to fit in to themenu. Useleft -overswise ly andwi th imagination so that no food i swas ted . Foods prepared in the schoo l ki tchensuch as cookies

,cakes

,or brownies—wi l l yie ld bet ter re turns than

if purchased outside . P rices to s tuden ts can be kept lower .Menuwri tingcan andshould bean in terest ing, even fasc inating,job. I twon’t be

,of course

,if i t i s doneunder pressure .

P lan menus far enough in advanceso that they areready fortyp ingandorder ingwhen needed . Some schoo l systems l ikemenusmade for onemonth in advance; o thers bel ieve that too manychanges areneeded andprefer tomaketheirmenus aweek in advance of need . Howfar in advancemenus arewri t tenwi l l dependon each schoo l si tuation . I fmenus ared is tributed ahead of t ime tostuden ts

,t imemus t be al lowed for th is . Thelocal paperwi l l have

adeadlinewh ich youmustmee t ifyouwan t yourmenus published.Thelarger theschoo l sys tem,

the greater need forpreparingmenusin advanceso that al l those concernedwi th ordering— such as busi


A counterwi theyeappeal . B rookline,Mass ., Pub lic Schools .What meat orfishis lowin price? (C onsul t your local marketreports .

KnowyourmarketRead al l governmen tmarketingbul letins for longrange andimmedi ate forecasts .

2. I s the pro tein adequate?Are foods high in vi tamins A andCinc luded several times aweek?

J

r " What foodswi l l be accepted?Whatfoods because of local preferences

,re l igious, or economic fac tors

wi l l be refused?4. Knowyourworkers :Howmuch train inghavetheyhad?Wi ththe avai lableequipmen t

,can they prepare the food so that i twi l l

re tain i ts nutri tive value andhave eye appeal?114

MenuP lanning

Vegetable Salad B read Dessert

Tues

Wed.

Fishst icksUSDAcommodi t ies


C arrots C abbageslaw

Tues . Turn ipstrips

Broccol i T omato

Thurs.

115

String Mixedbeans, greenMashedpotato

B aked B abypotato beets

I f thedessert i s a frui t, i t may be coun ted toward thefrui t orvegetablerequiremen t . Frui t or vegetable juice , or a soup con

tain ingvegetable, may also becoun ted as the vegetablerequirement .As theseareadded, ourmenulooks l ike thi s


T omato Hamburger pie” C arrots C abbagejuice withbiscuit slaw

crust

Tues. Orange Hot turkey“juice sandwichon

Broccoli T omato

Thurs.

Vegeta F ishst icksUSDAc ommodi t ies

B read andro l ls areadded for their energy,minerals , flavor, texture

,andvariety .

Thecompletedmenufor oneweekVegetable Salad B read Dessert

T omato Hamburger pie“ C arrots C abbage Pumper Applejuice withbiscuit slaw n ickel crisp

crust breadTues. Orange Hot turkey" Turn ip Whole Strawberry

juice sandwichon strips wheat whiprol l bread

116

String Mixedbeans, greenMashedpotato

Baked B abypotato beets


T omato

C itrus Fruits

DriedBeans

Molasses

Peanut Butter

DriedEggs

Cheese

I odi zedSalt

118

Sugges tions for Us ing

Part icularly raw, in saladRawin salad, alsomeat loaf,

scallopedpotatoesPaste—madeinto beverage, usedwithSpaghett i . C anned— asvegetable, jel liedsalad, instew, meat loaf, cookedwithbakedfish

I n saladanddesserts or in juiceasbeverageor usedin gelatineinplaceofwater

Baked, in chi li con carne,sandwichfilling, soup

C ookies, quick breads,puddings, cakesQuick breads, cookies

I n cookies, mufins,meat loaf,as crumbs for topp ings or

breading”C ookies, quick breads,meat loafBeef andpork liver can begroundandmixedwithhamburger formeat loaf ormeat ball s

I n sandwiches, cookies, puddingsI nwell - cookeddi shes suchasmeat loaf,macaron i andcheese,quick breads, cookies, cakesandbakedcustardpudding

Oven fried, baked, creamed, orin salad

I n sandwiches, in combinationwi thmacaron i oregg orvegetables, sl iceswithmaindishorwithdessert

C reamsauces,mashedpotatoes,

baking, puddings. C ombineupto 1 part mi lk powderwith2parts cottagecheese

Usefor al l seasoning andcooking

Vitamin A andC ,iron

Vitamin A andC ,iron

Vitamin A andC

Vitamin C

B vitamin s, iron , andprotein

I ron andcalcium

B vitamins andiron

B vitamins, iron andprotein

B vi tamins andironVitamin A B vi taminsprotein ,

andiron

B vitamins, iron , andcaloriesVitamin A,

B vitami ns,protein , andiron

Protein,iron , and

iodineB vitamins, calc ium,

andprotein

B vitamins , calc ium,

andprotein

I odi ne

A No. 1

BakedLiver andBaconSpan i shR iceNewEnglandSlawB ranMuffinApplesauceC ookieMi lkBeef andVegetableP iewithB iscuit T oppingGelat ineArgent ineWhippedT oppingMi lk

T omato juiceTurkey Chop Suey on

ChineseN oodlesButteredPeasBreadChocolatePuddingWhippedT oppingMi lk

HamLoaf—MustardSauce

C andiedSweet PotatoGreen SaladB readB lueberry C obblerMi lkOrangejuiceFi shSt ickswithPotato SaladorB akedHash

WholeKernel C ornBreadG ingerbread— WhippedT OppingMi lk° I ndicates butter.

“A No. 2MONDAYFrankfurter R ol l "5 '

NewEnglandSlawApplesauceC ookieMi lk

T UE SDAY

Chicken NoodleSoupI tali an SandwichC arrot St icksGelatineArgent ineMi lk

WEDN E SDAY

T omato juiceT oastedCheeseSandwi chLettuce, ShreddedwithRussian Dressing

ChocolatePuddingwithWhippedT oppingMi lk

T HUR SDAY

Hamburger R oll VGreen SaladB lueberry P ieMi lk

FR I DAYVegetableSoupEgg SaladR o llPotato ChipsT omato andCucumberS lices

Gingerbread— WhippedT oppingMi lk

MenuPlanning

Li tt leF olks’Lunch(Gr. 1-3 )

T omato juiceFinger Sandwiches of

American Cheese,MincedHam

C arrot St i cksApp lesauce, C ookieMi lkCup Chicken SoupFinger Sandwiches of

Egg Salad, TunaT omato S li cesGelat ineArgentineMi lk

T omato juiceFinger SandwichesT oastedCheese,MincedTurkey

ShreddedLettuceChoco latePuddingWhippedT oppingMi lk

119

Cup T omato SoupFinger Sandwiches of

C reamCheese, jelly,Hamburger

Celery Sti cksB lueberry C obb lerMi lkCupVegetableSoupFinger Sandwiches of

EggSalad1 Fi shSt ickT omato Wedges,Cucumber Sticks

Gingerbread— WhippedT oppingMi lk

E lemen tary schoo l menus

A No. 1

FrankfurterBakedBeans or SpanishR iceMixedGreen Salad

C ornMuffinFruitedGelatineMi lkC itrus juiceMeatLoaf, GravyMashedPotatoButteredPeasB readC reamPuffChocolateFi llingMi lk

Chicken Chop Suey onChineseNoodles

String BeansApplesauceBranMuffinBrownieMi lkT omato juiceChoppedBeefSandwich

,

“GravyC arrot S lawT apioca C reamMi lk

B akedHaddockScallopedPotatowithCheeseButteredSpinachRaisin B readLemon C akePuddingMi lk

° I ndicates butter.

120

WEDN E SDAY

OrangejuiceHamSaladSandwichStringBeansBrownieMi lk

OrangejuiceFinger Sandwiches ofMinced'

Chicken,

HamsaladPeachHalfB rownieMi lkCupVegetableSoupFinger Sandwiches of

ChoppedBeefC arrot St icksT ap ioca C reamMi lk

CupVegetarianVegetableSoupFinger Sandwiches of

Tuna SaladT omato WedgesLemon C akePuddingMi lk

“A No. 2MON DAYChickenVegetableSoupT oastedCheeseSandwichMixedGreen Salad

FruitedGelatineMi lkT UE SDAY

Beef NoodleSoupC ornedBeef andLettuceSandwich

StuffedCeleryC reamPuffChocolateFi l lingMi lk

T HU R SDAY

T omato juiceSausagePattyBakedPotatoC arrot S lawB akingPowder B iscui t f'T apioca C reamMi lk

FR I DAYVegetarianVegetableSoup

Tuna SaladR ollPotato ChipsT omato-CucumberSaladwithSour C reamLemon C akePuddingMi lk

Li tt leF olks’LunchGr. 1-3 )

ChickenVegetableSoupFinger Sandwiches ofT oastedCheese

T omato Sl icesFruitedGelatineMi lkC itrus juiceFinger SandwichesC ornedBeef andLet tuce

StuffedCeleryC reamPuffChoco lateFi llingMi lk


A N o. 1

OrangejuiceAmerican Chop SueyStringBeansCheeseB iscuitApplesauceC rispMi lk

Turkey P ieMixedGreen SaladBread‘i

ButterscotchPuddingMi lk

BakedFlounder orHamburger PattyMashedPotato

WholeKernel C ornBranMuffinCherry T artMi lk

B akedPollock orBeefwithVegetab les

BakedPotatoBroccoliwithHollandaiseSauce

R ol lGingerbread— WhippedT oppingMi lk° I ndi cates butter.

“A No . 2MONDAYOrangejuiceEgg SaladR ol l 2StringBeansApplesauceC ri spMi lk

WEDN E SDAYT omato juicePastrami R ol lWholeKernel C ornCherry T artMi lk

T HUR SDAYCelery SoupTuna SaladR ol lPepper S lawF raitedGelat ineMi lk

“A N o. 3 (SaladP late)HamPotato SaladP ickledBeetsCheeseB iscuitApplesauceC rispMi lk

Fruit B owl : Pear,Apricot ,

PruneswithC ot tageCheese

BreadButterscotchPuddingMi lk

T UE SDAYHomemadeVegetableSoup

Salmon SaladSandwichPotato ChipsMixedGreen SaladButterscotchPuddingMi lk

Sl icedEggSaladAsparagus SpearsT omato S li cesPotato ChipsB ranMufli nsCherry T artMi lk

FR IDAYFishChowder C ottageCheeseonT oastedCheese P ineappleSliceSandwich Mo ldedFruit Salad

Potato Chips HardR ollBroccoliwi th Gingerbread— WhippedHo llandai seSauce T opping

Gingerbread— Whipped Mi lkT oppingMi lk

A No. 1

OrangejuiceFrankfurter R ollMixedGreen SaladP ineappleUpside-DownC akeMi lk

MeatLoaf, GravyMashedP otatoString BeansC ornbreadGelatinewithGrapefruitSect ionsMi lk

Pastrami R ol lC arrot-C abbageSaladPeasLemon Chiflon P ieMi lk

T omato juiceR oast Beef, GravyBut teredR iceWholeKernel C ornB readButterscotchPuddingT oppingMi lk

B akedHaddockwithPufl'

yCheeseT oppingorHamburger PattyMashedPotato

BeetsFrenchBreadChocolateC akeMi lk

° I ndi cates butter.

“A N o. 2MON DAYOrangejuiceLamb PattyBakedPotatoGreen SaladHardR ollP ineappleUpside-DownC akeMi lk

T UE SDAYChicken NoodleSoupB acon-T omato-LettuceSandwich

CheeseWedgeStringBeansGelat inewithGrapefrui tSectionsMi lkWEDN E SDAY

Liver andB aconC arrot-C abbageSaladButteredPeasCheeseB iscui t f"Lemon Chiffon P ieMi lk

MenuPlanning“A No. 3 (SaladP late)OrangejuiceMixedGreen Saladwithjul ienneHam

Chicken , CheeseHardR ollP ineappleUpside-DownC akeMi lk

Salmon SaladPotato ChipsRadi shGarnishC ornbreadGelat inewithGrapefruitSectionsMi lk

Chicken SaladC arrot-C abbageSaladT omato Garn ishCheeseB iscuitLemon Chiffon P ieMi lkFruit B owl : Grapefruit,Apricot , Banana,

PruneC ottageCheesePumpern ickel BreadButterscotchPuddingT oppingMi lk

123

T HUR SDAYT omato juiceS licedHamandCheese

on PumpernickelBread

WholeKernel C ornButterscotchPuddingT oppingMi lk

FR I DAYegetarianVegetab leSoupuna SaladRo llPotato ChipsP i ckledBeetsChocolateCakeMi lk

A No. 1

Fruit juiceFrankfurter R ol lC arrot S lawApp leUpside-DownC akeMi lk

T omato juiceTurkey Fricasseeon R iceButteredPeasRaisin BreadGraham C rackerP ineapplePuddingMi lk

Hamburger PattyBakedMacaroniwithT omato-CheeseMixedGreen Salad

Who leWheatMuflinCherry SquareMi lkR oast Beef

,GravyMashedPotato

ButteredC arrotsB iscuitFruitedGelatinewithGrapefruitMi lk

C i trus juiceBeef SteworTunaTetraz z ini

String BeansC offeeCakeChocolatePuddingWhip T oppingMi lkI ndicates butter.

124

“A No. 2MON DAYPork SausageC andiedSweet PotatoC arrot S lawHardRollAppleUpside-DownC akeMi lk

WEDN E SDAYChickenVegetableSoupTuna SaladR ol lPotato ChipsMixedGreen SaladCherry SquareMi lk

A No. 3 (SaladP late)S licedHamStuffedCeleryC arrot S lawHardR ollAppleUpside-Down

Mi lk

Chicken SaladPotato ChipsMixedGreen SaladWholeWheatMuffinCherry SquareMi lk

Mo ldedFrui t SaladOrangeSl icesC ottageCheeseC offeeC akeChocolatePuddingWhip T oppingMi lk

T UE SDAYBeefVegetab leSoupBacon-T omato-LettuceSandwich

CheeseWedgeC arrot St icksGrahamC rackerP ineapp lePuddingMi lk

T HUR SDAYBeef NoodleSoupS licedHamon

Pumpern ickel BreadT omato-LettuceCucumber Salad

FruitedGelat inewi thGrapefruitMi lk

FR IDAYT omato SoupT oastedCheeseSandwich

Potato ChipsWaldorf SaladChocolatePuddingWhip T oppingMi lk

Fruit B owl :Apricot,P lum, PearwithC ottageCheese

Fruit B read-C reamCheese

GrahamC rackerP ineapplePuddingMi lk

Sl icedBeefPotato SaladT omato andCucumberWedg

B iscuitFruitedGelat inewi thGrapefruitMi lk



I n this schoo l chi l dren areoffered a se lec tion of vegetables andsalad, andof desserts .

ME NUS OF WE ST HAR T FORD , CONNEC T I C UT ,

lune8— 12

Hamburger in a Bunor

Salmon Salad

Turkey Sandwich

B akedHamor

Fruit SaladP latewi thC ottageCheese

P ot R oast of Beefwi thBrown Gravy

FriedFishor

EggSaladR ollwithT omato SaladFRANKFOR T

,KENT UCKY . Wil kinson Street Schoo l .

SCHOOLCAFET ERIAS

MONDAYPotato ChipsGreen BeansP ineapp leandGratedCheeseSalad

T UE SDAY

MashedPotatoButteredBroccoli orBeets

T ossedSaladwi thFrenchDressing

WEDN E SDAY

Parsley newPotatoesButteredPeasC oleS law

T HUR SDAY

R oastedP otatoWholeKernel C ornApp lesauce

FR I DAYBakedMashedPotatoeswithCheeseT opping

ButteredLima BeansT omato Salad

Honey-Nut SpiceC akewithLemon C reamFrosting

Gelat ineSl icedPeachesC oconutLayer C akeChoco latePuddingOrangeandGrapefrui tCup

B oston C reamP ieBakedR icePuddingFrui t Cup

PruneCakewi thWhi teI c ingLemon Upside-DownPudding

Watermelon

March, 19MANAGE R ’

S NOT E : T hi s lunch tomos t of thechildrenwas themainmeal of theday. A recordwas kep t as tohowthechi ldren l iked the13 0

MenuPlanningvarious foods . Fromth is record themenuswerevaried by combiningfoods they l ikedwi th those theydidnot l ikein order to alwayshaveeach chi ld eat a balanced lunch .

“Who lewheat breadwas usedmos t of the time . Thebreadwas

but tered andmadein to sandwiches cut in half, thereby requiringeach chi ld to eat at least a s l ice of bread.Weused sandwiches because they appealed to thechi ldren andwere easy to prepare.MONDAY T UE SDAY WEDN E SDAY

BakedLima Beans B akedTurkey Brown Turkey a laKingwi thT omatoes Gravy LettuceandGrapefruitApple, Celery, R aisin WhippedPotatoes SaladSalad HamSeasonedGreen FrenchDressing

Bread Butter Beans ButteredT oastPeanut Butter C andy B read—Honey Butter

SandwichesT HU R SDAY FR IDAY

P into Bean Soup BakedSpaghettiwithEggs andCheeseCelery Stuffedwi thP imiento Cheese HamSeasonedC abbagePeach(dry) R ol l FreshAppleQuartersC aramel Sauce; ButteredT oast Bread Butter

HAT T I ESB UR G PUBLI C SCHOOLS, HAT T I E SB UR G, MI SSI SSI PP I

LunchMenusDate: December 6, 19 to December 10, 19

MONDAYMeatLoaf ; Green BeansC reamedPotatoesP ickledBeetsHomemadeR ol ls ; ButterC ake— Cherry SauceHalf P int ofMi lk

T HUR SDAY FR I DAYModernMeat P ie BakedFi shB lackeyedPeas or P into Beans C orn Pudding; Green BeansC abbageS law RawVegetableSaladHomemadeR o lls ; But ter HomemadeR ol ls ; ButterPeaches ; C ookies Lemon SpongePuddingHalf P int ofMi lk Half P int ofMi lk

13 1

T UE SDAY WEDN E SDAY

R oast Beef andGravy BakedHamEnglishPeas C andiedSweet PotatoesR ice Turnip GreensHomemadeR o lls ; Butter C ornbreadorHomemadeC ookies ; Fruit Dessert R olls ; But terHalf P int ofMi lk ChocolateBrown ies

Half P int ofMi lk

T hi s is an example of the lunch prepared in acen tral ki tchen andserved in the c lassroomdescribed on page 261.

PUBLI C SCHOOLS , B REMER TON ,WASHI NGTON

E lementaryMenus, Oc t . through19

MONDAY T UE SDAY

Spaghettiwi thMeat Sauce Hot Dogon ButteredT oastedBunHot Honey Butter C orn Bread w/MustardC oleSlaw But teredPeas andC arrotsLimePear Salad PeachC ottageCheeseSaladI ceC ream Peanut Butter FrostedSpiceC akeMi lk Mi lkWEDN E SDAY T HUR SDAY

BakedPotatow/CheeseT opping Hamburger Gravyw/WhippedPotatoesButteredGreen Beans ButteredPeasSl icedHamandB ologna Peanut Butter SandwichButteredPan R ol ls Bavarian R icePuddingS licedPeaches Mi lkMi lk

FR I DAYHal loweenMenu l

Gri l ledCheeseSandwich Halloween OrangeSaladChi li Cup OR Tuna andChips Hob-Gob lin C ake;Mi lk

Jr. andSr.HighMenus, Oct . through19

No. 1Menu (choice) NO. 2MenuMONDAYSpaghettiwi thMeat Sauce Hamburger on ButteredT oastedBunHot Honey Butter C orn Bread w/C atsupC oleS law C o leS lawLimePear Salad LimePear SaladI ceC ream I ceC reamMi lk Mi lkT UE SDAY

Hot Dog on ButteredT oastedBun Chi li C on C arnew/Mustard But teredC orn Bread

ButteredPeas andC arrots PeachC ottageCheeseSaladPeachC ottageCheeseSalad Peanut Butter FrostedSpiceC akePeanut Butter FrostedSpiceC ake Mi lkMi lk13 2


Protein Dish Veg. or F rui t

FourLayer Dinner ChoppedLettuce(Beef, Potato, C arrots, Celery-CucumberandPeas ) HollandCheese

Dressing

TunaFi shSalad Engli shPeas Home-madeRol lsCelery Sticks Butter

Brown Stew MashedPotatoesP ickledBeets

Cheeseburger Grapes ApplesauceC akeLima BeanswithFranks ShreddedC abbageand C innamon R olls

C arrot Salad Butter(Onehalf pint ofmi lk i s servedwi theachmeal. )Thefo l lowing two menus from Spokane, Washington,wherelunchrooms areoperated in 44schoo ls , not on ly Showthe food tobe served

, but also indicatequan ti ties of al l foods to meet therequirements of the

“A” lunch . Note the presence of food avai lablefromgovernmen t sources in your area.

SPOKANE PUBLI C SCHOOLS

E lementary Schoo lMenus for 100 forWeek,Feb.

Serving MONDAY1 Weiner

Potato PuffButteredPeas Celery StickBreadandBut terApplesauceC ookieMi lk

T apioca C reamMi lk

134

MenuPlanningWEDN E SDAY T HUR SDAYBarbecuedMeat on Bun B rownedHamburger

andgravy onGreen Beans MashedPotatoes

Beet P ickleOrangeSect ionPeanut But ter Sandwi chC akeMi lk

FR IDAY FR IDAY— cont.FishSt icks (buy 1% sticksper serving) CheeseCube

BreadandButterButteredC arrots

Deep Di shCherry P ieLettuceSalad Mi lkJr. andSr. H ighSchoolMenus for 100 forWeek F eb

Serving MONDAY Serving T UE SDAY2 oz B arbecuedMeat on R ice 1 c Shepherd’s P ie

ButteredC orn Lettucewi thThousandI slandDressing

C arrot St ickP i ckledBeets

Deep Di shApp leP ie(cannedapp les )Mi lk

T HUR SDAY

Meat B alls orMeatLoafGravy

C abbageandAppleSaladC abbage MashedPotatoesApples

ButteredSpinachC innamon R olls

Hot R ol lsFrui t Cup(pink tintedpineapple, ChocolatePuddingslicedbananas— servein Mi lk4oz . soufflé cup )Mi lk

13 5

C orn B readValentineC ookiesI ceC reamMi lk

T hese Dal las, T exas,menus arefroma schoo l that does not servegovernmen t-sponsored foods, andi s expec ted to finance the entireprogram. Furthermore

,40%of the audi tingdepartmen t and2570 of

the purchasingdepar tmen t salaries andexpenses, andal l main tenanceCharges, arepaid fromreceipts. When themenus aresen tto the 13 5 schoo ls in the distric t

,the rec ipe froma selec ted cook

book is spec ified by page . I n thisway cost andqual i ty arecon

tro l led .

DALLAS PUBLI C SCHOOLS

Price MenuforMonday, February

DessertsFrosting

Salads

DessertsSalads

13 6

Swi ss PotatoSalisbury Steaks— Brown GravyB akedNoodlesHarvardBeetsRawVegetableSaladHot R ollsMargarineWhippedGelatineChoco lateOne-Egg C ake; Boi ledApricot , C ottageCheeseRelishP lateP ineapple-PaprikaMenufor Tuesday,MarchC orn andT omato ChowderB arbecuedChicken ThighsMashedPotatoesSeasonedGreen BeansSlicedPeachesHot R ollsMargarineLemon FluffFreshApp leC ake— B oi ledFrostingDevi ledEggC auliflower andT omatojelliedGrapefruit Sections (Green )


consi sts of thehot plate anddessert as li sted,mi lk, anda choice ofsoup or juice . Thefood rules of C anada, referred to in C hapter IVunder Nutri tion

,areused as thebasis ofmenuplanning. A variety

of salads,two sandwiches, andfour dessert se lec tions areoffered

dai ly.CAFET ER IA WEEKLY NIENU

MONDAY T UE SDAY WEDN E SDAY

Beef B iscuit R oll Gri l ledSausages

Frozen Green Peas

C oleSlawChoice Choice ChoiceB lancMangeand R iceB avarian T rifleandCustardChoppedFruit LimeGel . Dessert GrapeGel . Dessert

Strawberry Gel . Dessert Map leWalnut C ream MapleWalnut CreamWholeApple WholeApp le WholeApple

T HUR SDAY FR IDAY

R oast Beef BakedC odFi lletsT artar SauceMashedPotatoFroz en Kernel C orn

OR

COleS lawChoice ChoiceVelvet C reamand Van . B l .MangeandStrawberry Sauce Choc . Sauce

OrangeGel . Dessert Raspberry Gel . DessertCustardandBananas T apiocaWhipWho leApple WholeApple13 8

Uni tedNati on s Day i s observedin thelunchroom. ShelburneFal ls,Mass.,

Publ ic Schools.Menus for spec ial occasions addin terest andvariety . By ce le

brat ing ho l idays thelunchroom becomes a teaching c lassroom,

wherethework of other coursesmaybeexpressed in a s timulatingexper i ence.I n oneschoo l Un i ted Nat ions Daywas observedwi th a spec ialluncheon . Theregular lunch consisted of orange juice ,fishs ticks,tartar sauce

,mashed po tatoes

,beets

,mixed frui t

,cake

,andmi lk .

T o thi s foreignfoodswereadded, inc luding I tal ian p izza; Dani sh,Swi ss

,andF inn ish ro l ls ; Scotch shor tbread ; German sto l len

,and

Early American I ndian pudding. About forty studen tsworecos

tumes of foreign lands . Exhibi ts in the lunchroomshowed craftsandfoods fromfore ign coun tries . Pos ters andflags of o ther countries added to theat trac tivedisplay.

Lunchroomemployees of ano ther schoo l surpri sed their youngcustomers jus t beforeT hanksgiving by dressing in P i lgrim cos

tumes . A repl ica of a turkey surrounded by harves t vegetableswasdisplayed on oneof the tables .Mo thers of a thi rd gradein B remerton

,Washington,

wereserved aT hanksgivingluncheon . T hismadea combined un i t in soc ial studies

,heal th, sc ience , language, read

ing,spel l ing,

andari thmetic,ti t led “Foods . After reading

“The

T hanksgiving S tory from thereader WideWings, thechi ldrendec ided to en tertain their mothers at the schoo l lunch T hanksgivingparty . T heymadecos tumes of paper caps for the gir ls , hatsfor theboys

,andco llars for al l . Attrac tiveplacemats andtable

decorationswerefeatured . T his spec ial occasion proved to be interest ingformo thers andpupi ls . I twas an espec ial ly good oppor

tun i ty for theparen ts to seethework that the chi l drenhadbeen13 9

P i lgrim lunchis a popular school lunchac tivi ty . G loucester,Mass .,

Public Schools.doing,

andmany paren ts expressed their apprec iation . TheP i lgrimlunch i s a popular schoo l lunch ac tivi ty.

T herei s probably not amenuwri t ten that canno t be c ri t ic izedin oneway or another . Thewordingmay not bedescript ive, or i sincomplete anddoes not convey the in tent of thewr i ter . Thewri ttenmenumay sound appeal ing, but thefood as i t appears on thelunch counter may belacking in eye appeal , flavor

,andfood nu

trien ts . Thefood as i t i s produced andservedwi l l be“theproof ofthe puddi ng,”in menuwri ting.Menuplanningi s themost chal lengingac tivi ty ofa schoo l lunchmanager . I t is also themost rewarding, andpays dividends in sati sfied

,heal thy chi l dren .


is avai lable, yearly or semi -year ly purchase of somei temsmaygiveyoua price advan tage“Shop andcompare 15 a good s logan . Duringwar years ,when

most shortages occurred, managers found that the who l esal ehouseswi thwhomtheyhaddone a vo lume of businesswere in terestedin keep ingthemsuppl iedwi th food to the bes t of their ab i l i tyI t i s natural thateachwho lesalehousewi l l have Special products

inwh ich i t excels .Learn to recogn ize andusetheseproduc ts .

F oodsalesmen knowtheir produc ts andcan give al l ofus valuableadvice. T alkingwi th awel l - informed salesman is oneof thebes tways of learninghowto buy. Don

’t be afraid to ask quest ions.Sometimes amanagerwi th l i t t le experiencei s afraid to ask anythingbecause shethinks sheshould knowal l theanswers . N0 oneknows everythingabout al l the food i tems avai lable ; so,

by not pretendingthatweknow,wehavean opportuni ty to learn . Thenovic emust

,of course

,weighwi th common sense the informat ion givenher

,andcomparewi th other salesmen’

s data.

When to purchasedependsupon the produc t . Thenewpacks Ofcanned goods arereadyusual ly in September, but prices on certaini tems

,such as asparagus, areavai lable earl ier than September. I t

i swise,andusual lyeconomical

,to buycanned goodswhen the new

pack i s avai lable (whether or not youareable to con trac t for theyear . ) Fromreadingmarketing reports youcan determinewhatfoodswi l l bein short supply andcan then pro tec t yourse lf by placingfutureorders for such i tems.Market repor ts area valuableaidto in te l l igen t purchasing. TheUSDA i ssues a l is t of plen tiful foods for each mon th of theyear.Stateagricul tural departmen ts often issueweek ly price reports offresh produceandmeats .Long-range predi c tions of the abundanceof crops areavai lable fromFoodPreview

,a USDA c i rcular . By

studying thesereports, a buyer i s aware of shortages— usual lymean inghigher prices— andof plentifuls— usual ly mean ing lowerprices .Thelunchroommanager should beon themai l ing l ists of al l the

above. Being informed provides the necessary background for intel l igent purchasing.

142

Purchas ingDai ly orders, mul tip l e school systemThefo l lowingaresome suggest ions for coordinat ing the orders

of several schoo ls .

I n a cen tral sys tema schedulefor telephone cal ls is establ ishedat thebeginn ingof the schoo l year, givingtheexact timeforeachschoo l to order dai ly . Fiveminutes i susual ly longenough foreachschoo l . Theun i t manager should try to adhere to this t ime al lotmen t so that o therswi l l not bekeptwai ting. Themanager shouldwri te the order before going to the te lephoneto avoid delay andpossibly forge ttingneeded foods . I t iswel l to keep a copy of theorder for futureuse.An orderbook inc ludingal l un i ts is setup andkep t in the cen tral ofli ce.Uni t orders should fo l lowthe prescribed sequence of your sys

tem. A sequencemight look l ike thisOrder Sheet formul tiple system

FR OZE N DE SSE R T SSandwichesI cebergsH BarsCupsCho-ChosSauceCupsPush-UpsOther

143

F ro zendesser tsDel iveries onMonday,Wednesday, andFriday. Order on Tuesday, T hursday, andFriday .

B R I CK : Spec ify flavorwan ted . Order by the gal lon .

CUP S :Order by the dozen . Two dozen to abag.

SUNDAE CUP S :Maybe ordered once or twice aweek . Two dozen toaba

CHOCOfiAT E COVERED BAR S : Should not be Offeredmore than once aweek : Two dozen to abox.

SANDW I CHE S :Large on ly. Do not offermore than once aweek . Twodozen to abox.Mi lk : Order dai ly.

Half pints andhalf gal lons .

C ream,l ight orheavy.

B read: Order dai ly .

Whi te,dark

R o l ls— egg or hamburger , frankfurter, French or c lub, poppyseed

,sesame

, pan , c lover leaf, andVienna.

Raisin bread— del ivered dai ly ; order thedaybefore .French bread— del ivered dai ly ; order thedaybefore .F reshP roduce: Orderweek ly.

Where adequate refrigerationhas been provided, confine yourfresh produce orders to two perweek . Order in the larges t quanti tieswhich areprac tical for your use. Larger schoo ls can useacrate of let tuce or celery

,lugs (20 lbs . ) of, tomatoes, crates of

oranges,etc . P lace al l orders onWednesday for the fo l lowingweek .Meats: Orderweek ly.

Order on Wednesday for the fo l lowingweek . Two de l iveries aweek aresuffic ien t . P lan to have meats del ivered oneday in advanceof cooking. Del iveries cannot usual ly bemade early enoughso that meat can be properly prepared foruseon theday of del ivery.

S tap lesStapleorders aresubmi t ted forbidfora two-mon th period . Del iveries in generalwi l l bemademon thly. I f storageis not adequate,more frequen t de l iveriesmaybe requested .

144


0 Services,such as del ivery, may be inadequate . Somet imes ven

dorsdo not an t ic ipate the timeinvo lved in making del iveries tomany schoo ls andareunable to provide del iveries to al l schoo lswi thin the t ime al lot ted becauseofan insufli c ient number of trucksoremployees .

0 I ncreased c lericalwork i s required to process themany formsneeded.

0 I ncreased custodial he lp inmovingstock is required .

Yourwri t ingof bidspec ificationswi l l improvewi theachexperience . Thefirs t time themi lk bidiswri tten youmay think youhaveforeseen every poin t of qual i ty andservice

,yet questions fromthe

dealerswi l l ari se. T hese ques tions invariably lead to improvemen t .T owri te a bidspec ification , the manager firs t l is ts for her ownbenefi t the qual i ties of foods shewishes to haveenter her cafe teria.

I t is extremely importan t to define in detai l every qual i tywhich youbel ieve i s desirable . I t i s not easy todo this ; before aproduc t can bedefined

,i t i swel l to look at the spec ificationswhich others have

wri t ten for neighboringcommuni ties or for s tate purchasing.As amat ter of interest

, youmight l ike to read thespec ificat ions that arewri t ten for theArmy orNavy. T hi s type of specification is of valuebecausei t sugges ts a logicalway to describe a produc t, and'

alsobecause i t fami liarizes uswi th someof the trade termswhich areused in defin ingqual i ty. However

,in dealingwi th vendors , such

highly techn ical bidspecifications arenot prac tical . Spec ificationsmus t bec lear ly, simply, andconc isely stated in such away that nodoubtwi l l exi st in the vendor’smind as towhat grade is desired .

Long, excessive ly detai led spec ifications serveon ly to confusethosewhowish to serveus . I f spec ifications arenot c lear, compan iesmayhesi tateto bid, andtherefore, the competi tivevalue of bidding i slost .Theapproximate vo lume of theproduc t to be purchased i s firstestimated so that the vendorwi l l knowhowmuch business to expect . I f this information i s not given ,

vendors maybidtoohighaprice

,thinking that the vo lume of business i s smal l and, therefore,

not profitable . On the o ther hand,theymaybidtoo low, thinking

that theschoo ls consumemore of a produc t than they ac tual lydo.

146

Purchas ingT his is not fair to better- informed compet ing compan ies . C ompan ieswho lose money on supplyinga schoo lwi l l ei ther drop outof the b idd ing the next t imeor raise their prices to cover al l costs .

I f the volumeofbus iness is largeandthestandards set fordel iveries rigid, compet i t ionmaybe l imi ted to a fewlargecompan ies .

I n such a case,themanagermaygiveconsiderat ion to spl i t t ingher

order in to several parts . Suppl iersmaybidon a group of three orfour schoo ls in onesec tion of a c i ty

,but canno t bidon theent ire

schoo l sys tem. However,in acceptingtheir b ids, consider the cost

of addi tional bookkeep ing necessi tated by carrying on businesswi th several vendors of oneproduc t .Al l condi t ions such as del ivery days

,t ime of del ivery

,methods of

b i l l ing, andspec ial services such as thetemperatureatwhichmi lkshould bedel ivered

,havingmi lk del ivered direc t ly in tomi lk coo l

ers,or thesupplyingof strawswi thmi lk,mus t bewri t ten in to the

spec ification . I t i swel l to consul t thedealers in yourVic in i ty to seeif the service forwhich youareasking can beprovided andthattheseservices areoneswhich most vendors consider reasonable .Thenumber of services requiredwi l l affec t thebidprice. F orexample

,if a schoo l demands that refrigerators beprovided formi lk,

or that straws be provided,i t should expec t to pay s l ight ly more

than if theseserviceswere not requi red . I t is true,however

,that i t

i s more economical to group al l services together than to makeseparate purchases for each kind .

Usual ly,the b ids aresen t to al l vendorswho have indicated any

desire to sel l their food to a schoo l lunchroom. I n the caseofa townor a ci ty, thebids areadvert isedin thelocal newspaper. I f amanagerwishes to receiveb ids on a produc t— for example , mi lk— sheshould get a l ist ofal l suppl iers that arepermi t ted to sel lmi lk in hercommuni ty andsend an invi tat ion to each oneto bidfor the schoo lyear . After this firs t year of b idding,

shemayrestricther l i st to thevendorswho so l ic i t thebusiness andwi sh to receive invi tations .

When bidspec ifications aredrawn up,s tatewhen bidswi l l be

opened andread . At thi s stated time,any vendor may at tend the

openingof thebids, so that hemayknowwhat priceshi s compet itors havequoted .Usual ly no di scussion of the bids takes place then .

147

After the pr ices have been tabulated, the managerwi l lwish towe ighmany fac tors before sheselec ts andrecommends aparticularcompany . I n the case of aproduc twhich comes under the jurisdict ion of the heal th departmen t , shewi l l certain ly ask ahealthinspector to give her a report of thephysical p lan t andtheheal thinspec t ion record of thevendor . Shewi l lwish to trytheproduct todetermine i ts probable acceptance by the s tuden ts . Shewi l l invest igate to determinewhether the vendorhas successfully suppliedother schoo l systems . Shemaywi sh to knowwhether the vendor isapparen t ly ableto carryout al l terms of thecontract , even thoughby bidd ing on theset spec ifications the dealer indicates that hecan fulfi l l the spec ified requiremen ts.Most bidspec ifications carry a c lause stating that thecon trac twi l l be awarded in the best interests of thetown orc i ty . I f themanagerhas the opportuni ty andresponsibi l i ty of recommendingwhich suppl ier should be awarded thebid, shethen can con tro l thequal i ty of the produc t .Thecost perservingshould be considered in every instance . The

acceptance of aproduc t s l ight ly higher in pricewhichwould yieldmore servings to the pound or to the tin might ac tually be moreeconomical .Buyingon price alone may resul t in a produc twhich is not us

able . A produc t lowin pricewhich the studen tswi l l not buy, ofcourse

,i s extreme lywasteful . Themanagermaywi sh tomake com

parativetests of the produc ts submi t ted, so should have the privi lege of cal l ingfor samples for thi s purpose . At this poin t i twouldbe of l i t t le value to submi t canned goods for tests by the USDA ,

because i t is un l ikely that any vendorwould submi t a samplethatwas notup to grade.However

,i t iswe l l to compare theco lor, flavor,

coun t , size , syrup, andful lness-of-pack of a produc t fromseveralcompan ies . I n some instances

,i t i swel l to tes t by ac tual use. F or

example,vani l la can bes t be judged forflavor byusingi t in abaked

produc t .Experiencewi th a produc t over a period of time ,whi le not an

objec tivetes t,i s certain ly a re l iable indication of known qual i ty.

Yetmanagerswi th considerable experience should not become so148


i s thefineness of texture, deepness of co lor, andfirmness ofmusc leflesh ; (2 ) Finishi s theamoun t, d is tribut ion ,

andfirmness of fat ;

(3 ) C onformation is regulari ty andplumpness of the carcass .

Agei s an addi t ional fac tor in beef grading. Younger an imals,upto 2 or 3 years of age,make up the top four grades.

FEDERALGRADE S USED F ORME AT “BeefP rimebeef i s the top qual i ty, produced fromyoungandwell -fed

beef- type cat t le .Meat fromsuch an imalshas l iberal quan ti ties offat (marbl ing) in terspersedwi thin thelean andi s juicy

,tender

,

andflavorful . P rimerib roas ts andloin steaks areconsis ten t lytender . Youwi l lfindli tt l e P rimegradebeef in re tai lmarkets .Mostis so ld to ho te ls andres tauran ts .

Choicegradebeef i s of high quali ty but usual lyhas less fat thanP rime beef .Mos t of the high qual i ty beef in retai lmarkets is USDAC hoice grade.MoreC hoice beef is produced than anyother grade ;i t i susual ly avai lablethe year round in substan tial quan ti ty . R oastsandsteaks fromtheloin andrib aretender andjuicy ando ther cuts,such as those fromthe round or chuck

,whi ch aremore sui tablefor braising andpot roast ing,

should be tender wi th awel ldeve loped flavor .Grades andStandards for I nsti tutional FoodPurchasing.

Purchas ingGoodgrade‘

beef pleases thrifty shopperswho seek beefwi thl i t t le fat but of fairly good qual i ty . Al though cuts of this grade lackthejuic iness assoc iatedwi th a higher degreeof fatness , the i r relative tenderness andh igh proport ion of lean to fat makethemthepreference ofmany people .B eef of the USDA Standardgradehas avery thin coveringof fat

andappeals to consumerswhose primary concern i s a high proportion of lean . I t i s mi ld in flavor and

,though lacking thejuic iness

found in beefwi thmoremarbl ing, i susual ly relatively tenderwhenproperly prepared .

Beef that i s graded C ommerc ial i s produced fromo lder cat t leandusual ly lacks thetenderness of thehigher grades.Most cutsrequire long,

s lowcookingwi th mo i st heat to makethem tenderandto deve lop rich

,ful l beef flavor .

USDA Uti li tygradebeef i s produced most ly fromcat t lesomewhat advanced in ageandis usual ly lacki ngin natural tendernessandjuic iness . Cuts of this grade, as they appear in retai l stores,carry very l i t t lefat but provide a palatable, economical source ofleanmeat for stewing, boi l ing, or steaming. F or satisfac tory resul ts,long, s lowcook ingbymoi s t heat i s essen tial .Useofmeat tenderi zeri s highl y recommended.

Lamb, Yearl ingMut ton , andMut tonMeat fromsheep is divided in to threemarket c lasses according

to i ts ageat timeof s laughter .Ofli c ial grades for lamb andyear l ingmut ton areUSDA P r ime

,C hoice

,Good

,Uti li ty

,andCul l . Ameri

cans rarely servemut ton of anygrade . On ly thetop grades of lambarerecommended. Ofli c ial grades formut ton areUSDA C hoice

,

Good,Uti l i ty

,andCul l . Thelast two areused only by animal food

packers .Thehigher grades of bo th lamb andmut ton aremore tender and

juicy andhavea smal ler percen tage of bone than the lower grades.Veal andC al fOffic ial grades for veal andcalf areUSDA P rime, C hoice , Good,

Standard,Uti l i ty

,andCul l . Thehigher grades aremore thi ckly

151

fleshed than the lower gradeswhich gives themahigher proport ionofmeat to bone. Thehigher grades also havemore fat andthus aremore juicy andflavorful .I t i s importan t to note , however, that noneof thegradeshas

enough fat in termingledwi th the lean for cooking by dry-heatmethods.Moi st-heatmethods should be used.

P orkFederal grades havebeen establ ished for pork produc ts . How

ever, federal ly graded pork is avai lableon ly in some s tates . I nquireat your store .Federal grades for pork carcasses (not Ofli c ial lymarked ) are

US . No . 1, US . No . 2,US . No . 3

,Medium

,andCul l . T hese grades

arebased on differences in propor tionate yields of lean andfat cuts.

P oul tryPoul try i s popular in mos t schoo l lunch programs . I ts relatively

lowcos thas con tributed to i tswide acceptance anduse.

Theuseof Federal Grades on poul try is vo lun tary in the Uni tedStates . Federal inspec ti on forwho lesomeness , however , i s compulsory foral l poul trymovingin in terstatecommerce, andal l poultrywi l l begraded if desired by the producer orprocessingplan t .Basic grade fac tors for poul try are:C onformat ion— thenormal physical charac teri stics of theb ird .

F leshing— the amoun t anddistribution ofmeat .F at coverage— breast , back, thighs , andlegs should be even ly

coveredwi th thin fat that seems part of the skin . O lder birds havethick deposi ts of fat .F reedomfrompinfeathers— an importan t labor fac tor in insti tu

t ional food preparation .

Freedom from cuts,tears

,andbroken bones— often inc lude

bruised flesh andblood c lots.

Freedomfromfleshblemishes andbruises— canmean qual i ty lossandlower p late appeal .Gradenames used for ready- to-cook poul try areUS . GradeA

,

US . Grade B,andUS . Grade C . Grade A designates thefinest .

152


wi l l inspec t themeat at thevendor’s andstamp thewrappedmeatwi th a spec ial acceptances tamp, indicating that i t ful ly meetsspec ificat ions .

Theacceptanceserv ice further provides : (1 ) Personal assi s tancein preparat ion of spec ifications designed tomeet part icular needs ;(2 ) Se lec tion by experienced graders of produc ts as to kind, c lass,grade, condi tion,

weight ranges, size, averages, andtrim,aswel l

as accordingto spec ificat ionwi th respec t to packagingandmarking. Thenominal cost of this serviceis usual ly paid by thevendortowhomthe con trac t is awarded .

USDA samp lespec ification sI T EM SP E C I F I CAT I ON S

Beef, chuck Shal l bepreparedfromChoice, Good, orC ommercialt o“.pOt roast that part of thesquarecut chuck aboveheavy seam

of foot connecting princ ipal musc les of thechuckat theshank edge, fromwhichexcess in ternal fathas been removed. U .S . Choice

,Good, C ommercial .

Stateseparately priceforeach grade.Beef

, ground Shal l bepreparedfromChoice, Good, orC ommerc ialsteer flanks

,boneless navels

,boneless bri skets

,and

boneless cowchucks. Watery cowmeat not to beused. Shal l contain fat not to exceed25 percent byquanti tativeanalysis or 20 percen t trimmablefat .Shall berelati vely freeof connectiveti ssue

,in pack

ages not to exceed10 pounds .

Whenever aproduc t does not complywi th the spec ifications thathave been set

,send the produc t back to the company andask the

vendor to rep lace theproduc t wi th that of designated qual i ty.

T hough time consumingandinconven ien t for both purchaser andvendor, i t is extremely important to convince vendors that thequali ty as spec ifiedmust be provided .

O ther specification s formeat :Thefo l lowingexamples aresui table foral l excep t the largest c i tyUS . Dept . ofAgricul ture, Facts About the“Grading Service forLarge

scaleUsers ofMeat .154

Purchas ingschoo l lunchroomprograms,which probablyusethe USDA standards cons tan t ly . T radenames areused on lywhen defin i te spec ifications aretoo long,

invo lved,or difficul t for the vendor to interpret ,

or for the food manager to test or check . Spec ificat ions can be

changedas needed, but thequal i ty of the produc t must bemaintainedby test ingthe ingredien ts to seethat they areconsisten twi thyour spec ifications .

B EE F

Appearance is to be of a fresh redco lor,marbledwi th fat . Thelean should befirmandfinegrained .

1. Dried: B est qual i ty ofwel l -cured dried beef hams,un i formly

s l iced, no sc raps. Packed six 3 lb . cartons to a case,or six 5 lb . car

tons to acase . Order by the pound .

2. Hamburger:U .S . Uti l i ty orC ommerc ial,cut andground from

boned chuck,or flank

,or high-

grade round s teak or s teak trimmings . Un iformfat con ten t

,notmorethan 20% fat . B ought by the

pound .

3 . Pot roast: U .S. Good,cut fromround or rump or chuck . All

excess fat andwas te trimmed off. R o l led andtied ready for roasting. B ought by thepound.

4. Stewbeef: U .S . Good,cut fromflank

,brisket

,or chuck

,also

tops andbo t toms of round,careful ly trimmed of al l excesswaste

,

fat , andbone . B ought by the pound.

P ORK

Appearanceis to bea delicatepink in co lor,relati velyfirm

,fine

grained,we l lmarb led andcoveredwi thfirmwhi te fat .1. Chops: Cut from loin ,

fiveto a pound . Excess bone andfattrimmed . B ought by the pound .

2. Spareribs: Fresh or corned, Shal l not be scraped . Cut in four6 ounce p ieces . Bought by the pound.

3 . Hams:0 Fresh— regular,we l l trimmed, boned andro l led . B ought by thepound

,approximately 18— 20 lbs . each .

0 Sk inn ed— same as regular, except sk in is removed andsurp lus fat155

trimmed off,18— 20 lbs . boned andro l led . B ought by thepound.

4. Shoulders: Smoked 7— 9 lbs . P icnic — lowerendof the shoulderboneremoved . Boned andro l led .

5 . Bacon: Smoked— GradeNo . 1 frombes t qual i ty c lear bel l ieswi th bri sket complete ly removed, properly andthoroughly cured,c lose ly trimmed,wel l streakedwi th lean ; 18— 20 s l ices to the pound .

Packed in 2— 5 lb . boxes,or 1 lb . packages .

6 . Sausage:Made fromstric t ly fresh pork trimmings of the bestqual i ty

,trimmings notmore than 40% fat , addi tion such as cereal

,

po tato flour,or simi lar subs tance— or artific ial co loringmat ter

moi s ture not to exceed 3 70. P roper ly seasoned . E ight (8 ) per pound .

B ought by thepound . Sausagemeat— bulk . Same as above,wi thout

casing. B ought by the pound.

LAMBAppearance I s a light p inkwi th the fat fai rly soft andof a fain t

pinkish co lor.1.

“Lamburger U .S . Good,cut frombreast . Excess fat and

was tetrimmed,andground . B ought by the pound.

2. Legs : U .S . Good,Spring— boned andro l led . B ought by the

pound . Netwe ight .3 . Stew: U .S. Good

,cut fromforequarters of lamb

,boned and

trimmed,cut into 1”squares . B ought by thepound.

VEAL

Appearanceis pinkish in co lor .Veryfinegrained andfair lyfirmwi th l i t t lesurface fat andnomarb l ing.

1. R oast : U .S . Good,cut fromforequarter

,round or shoul der,

trimmed androl led, tied andready for roasting. B ought by thepound .

2. Stew:U .S . Good,cut fromforequarters, boned andtrimmed,

1”square. B ought by the pound .

LUN CHEONMEATMadefrommi lk-cured pork andmi lk-cured beef in propor tion of

7596 pork and25% beef.Al l meat in excel len t condi tion at time of156


P OULT R Y— DRE SSED

1. R oasters: Young ch ickens, approximately 5— 9 months oldofei ther sex,weigh ingover lbs . andsufli c iently softmeated to becooked tender by roasting. Order by the pound .

2. Capons : Unsexedmaleb irds ,weighingover 4lbs . (4 usual ly7— 10mon ths old. Order by the pound .

3 . Fowl:Maturefemale birds of any ageorweight . Order bythepound.

F ro zendesser tSome i tems so l d in schoo l lunchrooms arenot legal ly icecream

becausethefat conten t i s not sufli cient to mee t thespecified re

quirement . F or these usethe designat ion frozen desserts” rather

than“icecream.

”T o avoid havingonesuppl ierseemingly favored,

theuseof al l trade names should be el iminated .

Frozen desserts should be furn ished in accordance wi th thefo l lowingThecontract periodshal l extendfromMarch 1

,19 to February 28,

19 (Thereareapproximately 3 9weeks in a ful l schoo l year . )Theapproximateestimatedquanti ties requiredweekly areas fo l lows

0 Cut brick i cecream,varyingsmal l quanti ties.

0 Bulk icecream,varyingsmal l quan ti ties.

0 425dozen novel ty frozendesserts .

1. B R I CK

Gal lons andquarts . Cut eight (8 ) to a quart— sl ices individual lywrapped.2. B ULK

I n gal lon containers.

3 . I CE -C R EAM-AND-SAUCE CUP S

C ontents to benot less than four (4) fluidounces.4. I C E -C R EAMCUP S

C ontents to benot less than three(3 ) fluidounces.

5 . I C E -C R EAMSANDW I CHE S

T o contain not less than three(3 ) fluidounces of icecreambetweentwo choco lateflavoredcookies not less than 5 14”x Sandwiches tobeindividual lywrapped.6 . I C E -CR EAMBAR S

,CHOCOLATE COVE RED

T o contain not less than three(3 ) fluidounces of i cecream,dipped

in choco latecoatingandindividuallywrapped.158

Purchas ing7. OTHE R SP EC IALT Y I T EMSChoco late-coveredice-mi lk bars, icemi lk on a stick

, orangei ce, orother Spec ial ty i tems which bidderhas to offer as sui tablefor schoo llunch. Submi tdetai ls regardingeach tradename, typeandcompositi on ,weight andvo lumeof i tems quoted.

Thefirst andsixthi tems andany novelty offeredunder thelast i temcon tain ing icecreamshal l meet theminimumstandards for i cecreamin thestateandcommuni ty.

O ther spec ialty i tems,thelast i tem

,shal l meet minimumstandards

for icemi lk or other typeof frozendessert.Al l frozendesserts shal l bemanufac tured,handled

,anddistributed

in accordancewi th laws andregulations of thestateandcommuni ty.

1. Deliveries shal l bemadetwo or threetimes aweek to each of theschoo ls as required. Al ldeliveries shal l becomp letedby AM.

2. Proper andsuffic ient refrigeration equipment for thefrozendesserts to besuppl iedunder this contrac t shal l befurn ished

,instal led

,

andservicedby thecontrac tor to maintain proper temperatures fortheho lding of thefrozendessert . Thecontractor shal l beresponsiblefor loss of frozendessertdueto any fai lurein therefrigeration .

3 . Anydeviati on fromtheestabl ishedstandards shal l beconsideredsuffic ient causefor cancel lation of thecontrac t .4. Paper plates andspoons shal l befurn ishedin suffic ient quanti ties

sui tableto serveany brick andbulk icecreampurchased. Spoons alsoshal l befurn ishedwi thsaucecups andice-creamcups

, or any novel tywhich cannot beeaten out of thehand.5. Theright i s reservedto cal l for samples of thefrozen dessertsproposed

,andfor awri tten formula.

6 . Del ivery s l ips shal l beleft at each schoo l at thetimeofdelivery,anda completely i temi zedinvoi ce, in dupl icate, shal l besubmi ttedweekly to thetown or c i ty schoo l lunchoffice.7. Any revision in pricedownwarddueto market condi tions or

government orders shal l bereflec tedin a loweredpriceto thetownor ci ty.

This,ora simi lar statement, shouldaccompanyeachbidspec ification

A certifiedcheck for madepayableto thetown or ci ty,shal l

besubmi ttedwi theach proposal . C ashin l ieuof a certifiedcheckwi l lnot beaccepted. Al l checks shal l be-heldby thetown unti l awardofcontrac t

,when checks of unsuccessful bidderswi l l bereturned. The

successful bidder shal l enter intowri tten contrac twi ththetownwi thinsix business days after notification of acceptanceofhis bid, andhischeckwi l l bereturnedtohimupon execution of thecontrac t . Uponfai lureto enter in to contract,his checkwi l l beforfei tedto thetown.

159

Thebidder shal l certi fy inhis proposal thathei s in a posi tion to performthi s contrac t,havingadequateabi li ty tomanufactureanddel iverin accordancewi threquirements as set forthabove

,andi s financ ial ly

equippedto performthis contrac t .No federal exc isetax appl icableto i tems notedaboveshal l bein

c ludedin prices bidor to becharged.Proposal to befurnishedon theattachedforms

,yel lowcopy to be

retainedby thebidder.TheVendor’s B idP roposalmaybe set up thisway

Noon

February 7,19

P roposal for furn ishingfro zendesserts to school lunch:T o thePurchasingDepartmentTheundersigned, herewi thproposes to furn ish frozendesserts to the

schoo l lunchrooms,in accordancewi thspecifications furn ishedus, for

aperiodfromMarch 1, 19 to February 28,19 as fo l lows :

B ID OPEN I NG

N ET W E I GHT N E T UN I T

T YP E AND DE SCR I P T I ON I C E C REAM P R I CE

1. B rick icecream, cut 10 to

qt. s li ces individual lywrapped

T radenamebutterfat

2. Bulk icecream,in

gal lon containers gal .

con tainerT radename

butterfat3 . I ce-cream-and-saucecups,

contents to benot less than4fluidounces

butterfat160


Specification s for furn i shingmi lkMi lk andcreamarerequiredfor the schoo l lunchrooms

accordancewi ththefo l lowingThecontrac t periodshal l extendfromMarch 1, 19_ through Feb

ruary28, T hereareapproximately 182days in theschoo l year.Theapproximateestimateddai ly quan ti ties requiredbyeachschoo l

areas fo l lows :MILK MILK LI GHT CR EAM HEAVY CREAM

SC HOOL P I N T S GALS . QUAR T S P I N T S QUAR T S P I N T S P IN T S

High 1850

jr. High550Al lmi lk i s to behomogeni zedtype.Proposal may besubmi ttedfor any or al l of therequirements above

noted. However,no bidshal l beofferedwhichdoes not inc ludeal l re

quiredi tems for any schoo l .Thetypes ofmi lk andcreamrequiredareas fo l lows1.Market or fami ly mi lk minimumbutterfat—homogeniz ed,Vi tamin D in half-pint paper cartons.2.Market or fami lymi lk inhalf-gal lon cartons—Lnot homogenized.3 .Market or fami lymi lk — in quart cartons

,who leor homogenized.

4. C ream,heavy— 34-3 6%— in quarts

,pin ts

,andhalf pin ts— in glass or

paper carton .

5 . C ream,l ight- 18-20%— in quarts andpints— in glass orpaper carton .

Al l mi lk shal l beproduced,processed

,handled

,anddi stributedin

department .Anydeviation fromtheestablishedstandards shal l beconsideredsuffic ien t causefor cancel lation of thecontrac t.On F riday afternoons

,all unsold.mi lk shal l becol lec tedandcredi t

given theindividual schoo l lunchrooms . On days when therei s no

schoo l,dueto inc lemen tweather orholidays, nomi lk shal l bedelivered.

Onewrappedstrawofmediumlength(about shal l befurn i shedfreein suffic ient quanti ties to each schoo l . I n theeven t bulk strawdispensers areinstal ledin anyoral l lunchroomsduringthecon trac t period,thebidder shal l stateinhis proposal theal lowancehewi l l gran t forfurn ishingbulk rather than individual lywrappedstraws .

Thesuccessful bidderwi l l beexpec tedto 'buy fromtheformer suprefrigeratingequipment ‘usedat theschoo l .Thepaper cartons of mi lk preferredare C anco

”or“Pure-pak , or

162

Purchas ingequal . A sampleof paper carton to befurn ishedshal l besubmi ttedwi thproposal andidentifiedwi th bidder’s name.Del iveries shal l bemadeinto theschoo l lunchrooms dai ly beforeA.M. Thecreamandmi lk for cook ingpurposes shal l bedel iveredbefore A.M. Thehalf pints ofmi lk shal l bedel iveredandstacked

into theelectric mi lk coo lers or refrigerators whi ch areprovidedineach school .Adai lydel ivery s l ip shal l beleft at each schoo l

,andcompletely i tem

i z edbi l ls,in dupl icate, shal l bemai ledweekly to theSchoo l LunchOffice.Pricesmaybesubmi ttedon thebasis of1. Fi rmprices for con tract periodwi th anyandal ldec li nes fromthispri ceto begrantedto theC i ty.

2. Pricefluctuati ons in accordancewi th theFederalMi lk Order #4.

On this basis, bidder shal l nameprices to bein effec t for thefirst period;l ist approximatedates of pricechanges, if fo l lowingan annual pattern ;andspec i fywhether thepricewi ll beincreasedordecreased. N0 pri cechangeShal l beeffective,however, unti lwri tten noti ficationhas beengiven to thePurchasingAgent,wi th copy to theDirector ofLunchrooms

,andapprovalhas been obtained.

Eggs1

Federal grades on eggs arehelpful to buyers . Eggs of variousgrades andprices can beused in a variety of foods served .

Theuseofgrades foreggshas become re latively extensive acrossthecountry .Many state departmen ts of agricul turehave adoptedfederal standards andgrades. Some states have set up their owngrading sys temswhi ch

,in general , fo l lowthefederal s tandards

fair ly c losely.

Thefour grades used for eggs areUS . grades AA ,A

,B

,andC .

T hese grades refer to spec ific interior quali t ies as defined by theUni ted States standards for eggs.

Theoffic ial grade mark for eggs is in theformof a shie ld . I t

always carries thegradename , the let ters“USDA ,

”andthewords

“Federal -S tate Graded,

”“Gradedunder Federal Supervi sion,

”ora

simi lar term. Thegrademark may be on a gummed labe lwhi chseal s thecarton,

or i tmay be prin ted on the carton .

1 Grades andStandards for I ns ti tutional FoodPurchasing.

163

EGG GRADE S AND THE I R DE SC R I P T I ON

GRADE DE SC R I P T I ON

AA Theegg,when broken fromtheshel l,covers a smal l area. I thas

a round,upstandingyo lk anda largeamoun t of thickwhi testandinghigharoundtheyolk .

Theegg,when broken fromtheshel l , covers amoderatearea. Thewhi teis reasonably thick andstandshigh. Theyo lk i sfirmandhigh.

Theegg,when broken fromtheshel l,covers awidearea. I thas a

small amount of thickwhi te. Theyo lk i s somewhat flattenedanden larged.Theegg,when broken fromtheshel l , covers a verywidearea. Thewhi teis thin andwatery. Theyolk is flat

,en larged, andbreaks

easi ly.

STANDARD S F OR WE I GHT CLASSE S I N EGG SI ZE S

Federal ands tate standards foreggs requireeach size toweigh atleas t a certain min imumamoun t . Theweight c lass i s stated separately from the quali ty designation ; indi cates theweight of thedozen in ounces .

S I ZE WE I GHT P ER DOZEN

ExtraLarge At least 27 ouncesLarge At least 24ouncesMedium At least 21 ouncesSmal l pul let ) At least 18 ouncesPeeWee At least 15 ouncesI t i s importan t that food purchasers be fami l iarwi th the minimumweights found for the differen t egg Sizes . By knowing theweights andthe current quoted price, a cost compari son can bemade .

Specification s for furn i shingeggsFresh eggs requiredfor theschool lunchrooms in theci ty ofThecontrac t periodshal l extendfromMarch1, through Feb

164


B idders may offer other typeswhich may beavai lableandsui tablefor schoo l lunchroomuse.Thetypes of breadrequiredareas fo l lows1. Whi tePul lman sandwichbreadS l iced thick

,s li ceto measureapproximately 4”x414

”square

loaf to beapproximately lb. bakedweight. Pricealsodesiredfor2 lb. bakedweight.2. Whole-wheat Pul lman sandwichbreadS l iced thick

,S l iceto measureapproximately 4 x 414”square

loaf to beapproximately lb. bakedweight . P ri cealsodes iredfor2 lb. bakedweight .3 . Rais in bread

,fami ly style, or c innamon rais in bread

S li ced71 6”thick , bakedweight to beapproximately 16 oz . to loaf.4. FrenchbreadUns l iced— bakedweight to beapproximately 1 lb . to a loaf.5 . Dark ryeor pumpernickel Pullman sandwichbreadSliced thick

,sl iceto measureapproximately 4”x baked

weight to beapproximately 3 lbs . to loaf.6 . Hamburger rol lsStandardsi ze— s l iced— not less than 18 oz . perdozen .

7. Frankfurter rol lsC luster type— standardsi ze— s li ced— not less than 18 oz . perdozen .

8. Kaiser rol lsSmal l

,whi te

,hard

,bakedweight to beapproximately 13 oz . perdozen .

9. C lub rolls

Whi te,hard

,doughweight to beapproximately 13 oz . perdozen .

10. Poppy-seedrol ls

Smal l,whi te

,poppy seeds on top,

bakedweight to beapproximately13 oz . perdozen .

Spec ification s for furn i shingpo tato chipsPotato chips

,requiredfor schoo l lunchrooms

,shal l befurni shedin

accordancewi ththefo l lowingThecontract periodshal l extendfromMarch1

,19 throughFeb

ruary 28, Thereareapproximately 3 9weeks in theschoo l year.Areto bemadefromsui tablepotatoes. They areto becookedin purevegetableoi ls . Bulk potato chips areto bepackedin tins

,or in sealed

cel lophanepackages, ofminimumof 1 lb .each.A total of approximately 200 lbs .wi l l berequiredeachmonthfordel ivery to al l schoo ls— del ivery onceaweek .

Del iveries shal l bemadeinsideof lunchrooms .

166

Purchas ingA 1 lb. samplebagof thechips offeredshall besubmi ttedwi th bid,togetherwi th a statement of thegradeof potato andoi l used, andbidder’s nameal l attached.Any revision in pricedownwardduetomarket condi tions or government orders Shal l bereflec tedin a loweredpriceto thespec ific town .

Adelivery s lip shal l beleft at eachschoo l at thetimeofdel ivery. Acomp letely i temizedinvoiceindupl icateshall besubmi ttedmonthly tothetown or c i ty at thelunchroomOffice.Thesuccessful bidder shal l en ter intowri tten contrac twi ththetownwi thin six businessdays after notification of acceptanceofhi s bid.Thebidder shal l certi fy inhis proposal thathei s in a posi tion to per

form thi s contract,having avai lableat al l times quanti ties of potato

chips required; wi l l guaranteeto deliver in accordancewi threquirements as set forthabove; andi s financ ial ly equippedto handlethi scontrac t .P roposal shal l besubmi ttedon theattachedforms

,theyel lowcopy

to beretainedby thebidder.GradeMark s for F reshFrui t s andVegetables

hCLUE 0.8 .GRADE

WHIT E

h05 0

Spec ificat ion s for freshfrui ts andvegetablesI n most cases theuseof grades for freshfrui ts andvegetables is

optional , al thoughfederal gradeshavebeen established. Stateor federallaws maketheuseof grades compulsory for a fewcommodi ties .Most freshfrui ts andvegetables aregradedon thebasis of co lor,shape, freshness, firmness

,freedomfromdecay andinsec tdamage, and

freedomfromfreezing injury. Si zei s a gradefac tor for somefrui ts andvegetables ; forexamp le, oranges andpotatoes .

Thewho lesalegrades areUS . No . 1 andNo . 2. US . Fancy i s sometimes usedtodesignateagradehigher than US No . 1. US . C ommerc ial andC ombination areusedtodesignatea gradebetween US . No. 1

andNo. 2.

Thesizeor count i s Often statedon thecon tainereven if not required,167

SUGGE ST ED FR E SH FR UI T SPE C I FI CAT IONSSUI TABLE F OR SCHOOLLUNCH

AP PLE S (counter )U .S . Fancy or No . 1 grade, not lessthan 212”min imumor not less than96 in count . B oxes or baskets may beusedbut packing shouldmeet government standards . General ly orderedby thebox for the schools . T ypeswhichmay beused: Delicious, jonathan

, Baldwin ,Winesap ,

R omeBeauty

,Mc I ntosh, Gravenstein

,

Northern Spy.

AP PLE S (cooking)US . C ommerc ial , Uti l ity, Unc lassified

,maybemixedsizes . T ypeswhich

maybeused:Mc I ntosh, Gravenstein ,

R ome Beauty, jonathan ,

Winesap ,

Northern Spy, orGreening. General lyorderedby thebox.

BANANAS

Yellow,C ommerc ial No. 1 grade,hardripeor turn ingripeas Spec ified,

3 bananas to a_ pound, minimumsize

of banana long. Orderedby thepound.

‘

CAN TALOU P E S

U ._

S . NO. 1 grade, 3 6—45 per crate,

varieties whichmay bepurchasedBurrell GemOsage, Hearts of Go ld

,

T ip T op,Pol lock

,andHales Best . Or

deredby thecrateor by Count .C RAN B E R R I E S

Best commerc ial grade, usual ly or

deredby 1 lb . package, but may beloosein standardbox.

GRAP E F R UI T

US . No . 1 grade, seedless general lypreferred, 54’

s,64

’

s,or 70

’

s sizesused

,orderedby box ordozen

,de

pending ousizeof school .Meat ofgrapefrui t may bepink orwhite

,as

spec ified.168

LEMON SBest commerc ial grade, orderedbythecrateor thedozen . 3 60

’

s sizegeneral lyused.MELON S

US . No . 1 grade, typesused:Honeydewor Honey Bal l . Honeydewmelons shouldweigh5— 6 lb . eachandHoney B al ls lb . Thesearegeneral ly orderedby count.

ORAN GE S

US . No . 1 grade, types used: NavelandValenc ia

,sizes general ly used

l 26’

s,l 50

’

s, or l 76

’

s . Thesemay beorderedby thecrateordozendependingon thesizeof theschoo l .

P EACHE S

US . No . 1 grade, yel lowfleshedvariet ies preferredwhichmust befreestone. Peaches shouldbe214 or overin diameter. Orderedby bushel ordozendepending on school .

P EAR S

US . No . 1 grade, packed13 5— 150

per container.Varieties general ly purchased: B artlett, Anjou,

B ose,and

LaC omice. Orderedby bushel or

dozen depending on schoo l .PLUMS

US . No . 1 grade, not less than 1143”indiameter. Varieties general ly used:p lums, prunes, Burbank, B radshaw,

Desoto,Diamond

, Santa R osa. Or

deredby thebox or crateor by thedozen .

T AN GE R I N E S

US . No . 1 grade, Fancy varietypacked90 to 120 to thestandardhalfbox. Orderedby thebox or by thedozen .


STAPLE PRODUC T SBAK I NG P OWDE R

Doub leaction .

BAKI NG SODA

Puresodiumbicarbonate.COR NMEAL

Yel low—

granulatedmeal madefromsoundmaizecorn— freefromimpurities .

COR N STAR CH

Purerefined, finely pulverized— freefromadulteration andimpurities.

C R EAMCHEE SE

Domestic — madeof creamor richmi lk—whi teco lor— soft andsmooth.DR I ED YEAST

Shal l bedriedyeast madefromfreshgrains of goodquali ty— free frommoistureandscreenings ; practical lyfreefromforeign organisms.

EGG WH I T E S

Frozen.

EVAP ORAT EDMILKUnsweetened— ofuni formconsistency—

goodflavor, freefromgranulation or

sediment.GELAT I N E

,PLAI N

Best quality— tasteless ; c lear andl ightcolor, 220 b loomor better.

GELAT I N E,F LAVOR ED

Best quali ty— distinct frui t flavors .220 b loomor better.

GRAP E -N UT S”

Shal l bemanufacturedproduc t - of

typerecognizedandknown commerc ially.

LARDPureleaf.MACAR ON I

E lbow—madefrom soundandpureNo . 1 semolina.

170

MOLASSE SPuerto R ican ,

light .NOODLE S

Egg,wide, American manufacture

madein accordancewi thbest commerc ial practiceandunder sani taryconditions .

OIL— SALAD

Pure,edib le; c lear

,thoroughly te

fined.OLEOMAR GAR I NEVi tamin D fortified, co loredor nucolored.

RAI S I N S

Seedless ; shal l bevery c lean,whole

raisins of variety equal to averageofseason for grade.

R I C E

Whole, long grain, current crop,

C lean ,freefromforeignmatter,whi te

or creamco lor.SALAD DR E SSI NG

Preparedin accordancewithbestcommerc ial prac tice.

SALT — I ODI ZED

C ookingor tab le.SPAGHE T T I

Unbroken— madefromNO. 1 semolina, no starchor farina added.SHOR T E N I NG

Vegetab le—hydrogenated.SHOR T EN I N G— B ULKVegetab le—hydrogenated.

VI N EGARPurec ider— best qual ity

,freefromar

t ific ial coloring, preservatives, andimpuri ties.WALNU T MEAT S

B roken,domestic .

WH I P T OP P I N G

Frozen .

Purchas ingWEEKLY QUOTAT I ON F OR FRE SH FRUI T S AND VEGETABLE S

un lessweotherwi senotebelow.

DE SC R I P T I ON UN I T P R I C EQUOT EDU .S . C ommerc ial T ypeQuoting Per box

U .S . Fancy orNo . 1 grade T ypeQuoting Per box

Bananas C ommerc ial No. 1 grade, yellow

, green tipped, 3 to poundE T C .

Beets U .S . No. 1 grade, 2 to 3

BunchedT opped

B roccoli U .S . No. 1grade

U .S . gradeNo . 1, mediumsizeheads

,2 to 5 lbs . each

E T C .

WEEKLY QUOTAT ION F ORMEAT SF R OMT HE VE NDOR

I T EM DE SC R I P T I ON

StewBeef. U .S . Goodgrade,well trimmed.Hamburger. U .S . C ommerc ial grade, cutfromboneless chuck, flank orhighgraderoundsteak or steak trimmings, approximately 20% fat content.

E T C .

(NOT E : This quotationmust bereceivedin thePurchasingDepartment notlater than aweek precedingdelivery . Orderswi l l bep lacedby telephoneandconfirmedby purchaseorder.)

171

ITEMSCAB BAGE ,

R ED

CAB BAGE ,GREEN

CAR ROT S ,CUT

C ELERYAPPLESBANANASGRAPEFRU I TLEMONS

BACON , SLI C EDBEEF , CORNED ,

CANNEDBEEF , CORNED

FR ESHBOT TOMS

BEEF,ROAST

SCHOOLLUNCH ORDER S

FreshFrui ts andVegetab les

Meats

QUOTAT I ON SHEE T F OR SALE SMAN ’

S P R I C E S

I T EMS N E EDED P R I C E

Flour, al l -purposeSugar,finegran .

Beans, green

Peaches, sl iced

Frui t cocktai l

172

AN Y F OODS AT SP E C IAL P R I C E


BLUE

4 WHITE

0 RED

For somewehavegrades A andC,but no grade B ,

andfor someothers gradeC i s omi t ted .

I n general , GradeA(or Fancy ) represen ts an excel len t qual i tyin processed frui ts or vegetables . Grade A produc ts arenear lyuniform ln size andco lor

,areprac tical ly free fromblemishes

,and

possess theproper degree ofmaturi ty or tenderness .

GradeB (or C hoicefor frui ts, Extra S tandard for vege tables ) i sagood qual i ty ; ahigh proportion ofprocessed frui ts andvegetablesareof this grade . Such produc tsmay not beas uniformin sizeorco lor nor as tender or free fromblemi shes as Grade A .

GradeC (or Standard ) processed frui ts andvegetables areoffair ly good qual i ty. Whi le they may be less un iformin size andco lor

,s light ly less tender, or possessmore b lemishes , they arejus t

aswho lesome andmaybejust as nutri tious as thehigher grades .

COMMON CAN SI ZE S F OR FR U I T S AND VE GETABLE S

CAN S I ZE S

No . 1 tal l

98 to 108 12 to 13

to

8F luidounces for cannedfrui t andvegetablejui ces .

174

andfishproducts, and (pumpkin, sauerkraut,

1 41MB.“

1l in .

National C anners Assoc iation .

175

B R EADS

R aisin

Whi teWholewheatR ol ls

C rackers

GrahamSoda

B U T T E R AN D

MAR GAR I N E

C E R E AL P R ODU C T S

C ommeal

Macaroni

Spaghet t iDAI R Y P R ODU C T S

CheeseCheddarC ot tage

C ream

C ream

lbs .

lbs .

FOOD B UYI NG GUIDE

1 sl ice

1 sli ce

1 sl i ce

1 rol l

as above

as above

2 ounces

2 oun ces

2 ounces

2 tbs.

I C E C R E AMB ri ck

F luidwholeDry wholeF luidwho leF luidwholeN onfat dry )

EvaporatedOZ . cans

DR Y B EAN S AN D P EAS

9 lbs .

9 lbs.

Spl i t peas 10 lbs .

EGG S

Shel lF rozen ,whole 10 lbs .

Dried, who leF R U I T S AN D

VE GE T ABLE S

25 lbs.

18 lbs .

lbs .

25 qts .

p t . reconst i tuted

V2 p t . reconst i tuted

3 tbs.

1 medium


Beans , l imafresh, in pod 50 lbs.

Beans , l imafrozen 19 lbs .

Beans , map or

wax, fresh22 lbs.

Beans , snap or

wax, frozen 19 lbs .

Beans , snap or

wax, cannedBeets , freshwi thout tops 27 lbs.

Beets, cannedsl iced 5 # 10 cans

Beet greens,fresh

B roccol i , freshB roccol i , frozen ,

spears orchop . 19 lbs.

B russel s sprouts,fresh 24lbs .

C abbage, greenorwhi te, fresh16 lbs.

C abbage, Chinese, fresh19 lbs .

C arrots , freshwi thout tom 24lbs.

C arrots , frozendi ced 19 lbs.

C arrots , canneddiced 41A; # 10

25 lbs.

50 lbs.

178

5 # 10 cans

c . cooked

c . cooked

c . cooked

c . cooked

1A; c .heatedIA0 . cooked,

sl iced

c .heated

V2 0 . cooked

c . cooked

l/é c . raw

V2 0 . raw

1/fi0 . cooked

0 . cooked

1/é c .heated

c . cooked

1 ear cooked

F oodasPurchasedC orn , frozen ,

wholekernel 21 lbs.

4341 # 10

5 # 10

Eggp lant , fresh20 lbs .

E ndiveor

Chi cory, fresh6 34 l bs.E scaro le fresh11 lbs .

29 lbs.

11 lbs.

Lettuce, romaine 8 lbs .

Mustardgreens,fresh 34 lbs.

On ions , freshmature

P otatoes , freshP otatoes fresh

29 lbs.

50 lbs.

34lbs.

c . cooked

c .heated

V2 0 . cooked

l/fic . cooked

V), c . cooked

c . cooked


Howmanyemployees areneeded?T hi s quest ion i s asked by superintendents, princ ipals, lunch direc tors, andlunchroommanagers al ike . T here areguides to beused in determiningthe numberofworkers needed to serve a given number of chi ldren ,

but theseareguides on ly . N0 hard andfast rule can bemade becausemanyvariable fac torsmus t beconsidered . Thetype ofmeal served, thevariety or choices ofmeals avai lable , thelength of the servingperiod, the effic iency of the ki tchen ,

andthe amoun t of labor-savingequipmen t provided ,

all influence theto tal number of employeehours needed .

Onerule of thumb for the number i s

NUMB E R SE RVED ADD I T I ONALWORKE R S

50— 60 0

60— 150

150— 250

Add onework’er foreach addi t ional 100 studen ts served, up to500 or 550. T his schedule i s based on an 8-hourworkday.

Lun ches p roducedperhourAnother rule of thumbwhich i s much more dependable i s to

consider the number of “A” lunches that should be produced foreach hour of labor employed . F orexampleEMPLOYE E HR S . OF WORK P E R DAY A LUN CHE S SE RVE D

C ookC afeteriahelper

T otal perweek 1500

Averageperday 3 00

A lunches3 1t§)3 00 producedperworkhour.

182

Thenumber of A lunches produced by onehour ofworkwi l lagain depend on the variablework cond i t ions men t ioned for thefirs t rule. A manager may quick ly usethi s formula fromweek toweek to seethat herwork hours areadequate for thelunches so l d .

I thas been found that eight to n inelunchesmust beprovided foreach hour of labor assigned to a schoo l . I f a very Simplemenu

,not

al lowingfor choice , i s used, andadequate equipment i s provided,schoo ls in someareas plan to produceas many as fifteen lunchesper hour of labor . I n order to accompli sh this, themealhas to bevery simple andtheproduc t ion streaml ined . Theaidof the studen ts in doingsmal l tasksmight berequired .

As the hourlywage rate increases, i t i s necessary to producemorelunches per hour in order to breakeven

,by purchasingmore equip

men t,or using thepresen t equipment more effec tively ; by re

schedul ing thework assignmen ts Of each employeeso that maximumusei smadeofeveryminute of time ; andby reduc ingworkhours . T his latter is the leas t desirable

,espec ial ly if thehours as

signed to a schoo l have been kept in relationship to thenumber ofA” lunches to beproduced .

Themanagermaywe l l need to considereach phaseof her operation to makesurethat shei s produc ingfood in themos t effic ien tmanner . Perhaps some spec ial service could be curtai ledwi thoutaffec tingthelunch program. S tuden ts could beasked todo morein thewayof se lf-service. Al l possibi l i ties Should beexplored .

T o avoid time andfoodwas te,i t i s necessary that themanager

set up adequate con tro ls for food purchasing, storage , preparation,

andserving. Thecon tro ls for food purchasinghavebeen deal twi thin another chapter

,andspec ificat ions for storagearegiven in the

chapter on san i tation .

F oodproduction reco rdThemanagermust accurately es timate theamoun t of food that

should be prepared . T odo this,shemay rely on records fromthe

past . A food produc tion record is kept by the cook,the baker

,and

other employees .On this sheet i s recorded theamount of the s tandardi zedrec ipe, total yie ld of the rec ipe

,the size andnumber of

184


able food . Asparaguswi th stalks that aregreen andtenderwi l l givea higher cooked yield than asparaguswi th considerablewoodyfiber .Limabeanswi thwel l-fil ledpodswi l l give ahigher yie ld thanunderdeveloped l ima beans . Frui ts andvegetables may loseconsiderableweightwhen held under ordinary s torage condi tions forany length of time, because ofmois ture evaporation .

Theyie ld ofmeat is influenced by the propor tion of fat andinedibleparts

,such as bone. I f the meathas a large percen tage of

bone andfat , a greater amoun t than ordinari ly spec ifiedwi l l haveto be purchased .

Fac torswhich influence the yield ofmeat frompoul try areage,variety

,weight , andfat .YI ELDS ARE I N FLUEN C ED B YMET HOD OF P RE PARAT I ONTheyie ld of cookedmeat orpoul try is affec ted by themethod of

cooking, pressure or temperature,andlength of cooki ng. Ham

baked in an oven at 325 ° F . gives a higher yie ld thanhamcookedin a pressure steamer . A roas t cooked at 325 ° F .wi l l give a h igheryield than aroas t cooked at425 ° F becausetherewi l l be less evaporation of the juices andless shrinkage . ‘A roastwi l l give a higheryield ofgood s l ices ,wi th less loss through breakage andcrumbl ing,if i t i s al lowed to s tand for at least 15minutes after cooking.

Vegetable yie ld is affec ted by themethods used in preparation .

When machine-pee ling potatoes, higher yie ldswi l l beobtainedif the potatoes aresorted in size groups .

Frozen frui ts must be thawed careful ly to get thebest yie ld .

Yieldwi l l be highes t if the food is thawed onl y to the stagewherei tmaybe broken apart easi ly but is sti l l coveredwi th icecrys tals .

I f thawed beyond thi s s tage, shrinkagemayoccur.

YI ELDS AR E I N FLUEN C ED B Y WORKE R S’

SKILL

Thehuman e lemen t is an impor tan t fac tor in yields obtained.

I n paringpotatoes, oneperson may cut away more of thevegetablethan another .More potatoeswoul d be needed by the firs tworker to produce the same number of servings .Managers andcooks should check andrecord the yie lds normal ly obtained by186

FoodProduct ion andServing

Using scales for accuratemeasurements. American DryMi lk I nstitute.

workers . Analyze such information,andprovidegood supervision

andcareful instruc tion for yourworkers .

Uniformi ty in food produc tion i s influenced by theingredien ts .

Thesame gradeandbrand of produc t used in a standard rec ipeshould giveun iformresul ts . C hanging the kind of flour or chocolate or shorteningmaymake agreat difference in the food produc t .Where foods arebought on spec ification,

andthe same brands areused throughout the year, this difli cul ty i s overcome . After themanagerhas found the produc twhich shedeems mos t sui table,sheshould con tinue to purchase this produc tun ti l such time as hertes tingof newproduc ts proves that they aresuperior.

187

I n the cookingof the food, i t i swise to have detai led spec ificat ions for t ime andtemperature inusings teamjacketed ket tl es andsteamers

,aswel l as in the useof the bake ovens . High loss in the

cookingofmeatsmaybe prevented by theuseofmeat thermometers . Wherever possible the e lemen t of human judgmen t shouldnot be re l ied uponwhen there is an accurate sc ien t ific means of

measuringdoneness .

Theaverage PApound loaf of bread con tains 22 to 24s l ices andW i l l prepare11 or 12 c losed sandwiches. Thefo l lowingquan ti tiesaresuggested for sandwich preparation .

SANDWI CH I NGRED I ENT GUIDEAMOUN T F OR 100 P OR T I ON P E R

I N GR EDI EN T SANDW I CHES SANDW I CH

Butter 2 poundsPeanut Butter 3 quartsCheese 6 poundsMayonnaiseor Reli sh1 pintSandwichFi l ling 1 gal lonLettuce 5 mediumheadsRegardless of the type of sandwich assembly used

,if youdo

not have a bui l t-in bread dispenser,a bread tray set-up is the first

step in produc tion .

S l i t through thewrapper in the middleof each loaf,using a

French kn ife. P lace each hal f of loaf on a tray,open sidedown .

R emove thewrapper froma half loaf at a time to keep i t as freshas possible .Step 1: P ick up four s l ices of bread in each hand, andl ine up

each s l ice to formtwo vertical rows on theworkingsurface . R epeatto forma square of4x4s l ices.

Step 2: Spread breadwi th but ter ormargarine to theedge ofthe bread byusingthe two-s troke technique .Step 3 :Usinga scoop to place sandwich fi l l inginsures auniform

serving. Thefi l l ing is ”spread andtoppedwi th ano ther p ieceof

bread .

Step4: Thefinal s tep i s to cut each stack diagonal ly in halfwi th188


Laying out bread. American I nsti tuteof B ak ing.

CAPAC I T I E S OF SCOOP S AND LADLESNUMB E R T O PAR T OF N UMB E R OF AP P R OXIMAT EQUAR T CUP TABLE SP OON S FLU ID OUN C E S

Scoops havemany advan tages, espec ial ly in the servingofpo tatoes,vegetables, salads, anddesserts. However, they should not beusedwhen they tend topack the produc t or to break i t andmakei t lookunappetizing. F or example

,ricemaybe kep t in afluffy con

190

Thesandwichmay becutdiagonal ly 0 Sandwichwrapping. American I nstitutepf Baking.

di tion if servedwi th a spoon,rather than packed in to a scoop . A

larges lot ted spoonwould be better for serving vegetables, suchas stringbeans,whichmight be broken in forc ingthemin to a scoop .

A baker’s French ro l l cut terhas been successful lyused in cut tingbrownies . T his cut ter consists of round di scs about 5”in diameterwhich areat tached to a rod. Thediscs areadjus table so that anysizemay be cut ,making i t possible to quickly andaccurately cutto the spec ified sizemany pans of a baked produc t . T hi s savestime as wel l as assuring each customer the same measure . ASimi lar device

,wi th smal lwhee ls about indi ameter, can beused for marking soft cakes or cut tingfirm cakes. I t may alsobeused for cut t ing gelatine . Any such formof por tion con tro lsaves time, makes for better pupi l satisfac tion, andhe lps assureuni formfood costs.C ounter

’

records shoul d be kept of the food servings as so ld.

P lates arecounted as stacked,salads as prepared

, anddesserts asscooped or o therwi se por tioned . I n a smal l schoo l a formmightinc lude the record forall food put on to the coun ter ;whereas in thelarger schoo l separate sheetswould be needed for each individual192


Usingan adjustab lecutter to apportion coffeecake. B rookline,Mass . PublicSchools 0 Usingan adjustab lecutter to cut gelatine.

DAILY RE POR T OF FOOD SOLD

SCHOOL WE E K ENDI N GMONDAY T UE SDAY W EDN E SDAY

varywi th the number of l ines andthe complexi ty of themeal . F orexample

,a salad plate prepared in advancecan be p ickedup by a

pupi l just as fast as he can walk through the l ine ; whereasahot plateofmeat

,po tato

,vegetable ,etc .

,which takes two or threemotions to serve

,wi l l s lowthe procedures l ight ly . A fewhot plates

Usingapre-portionedpaper soufll é cup . B rook line,Mass . Pub lic Schools.

maybeserved andkept ahead of the studen t l ine.However,whereany choice of vegetable i s given ,

the l ineis s lowedwai tingfor thepupi l to dec ide onhi s choice.Wheremany pupi lsmust go througha single l ine in a short period

,i t is necessary to reduce thechoice

andto trainworkers to coordinate theirmovements,andoften to

coordinatewi th o therworkers in fi l l ing the p late. F or example,

i tmayprovemos t effic ien t to have a l ine of plates for serving,wi thtwo or three people responsible forservingpart of themeal oneachplate. T o speed service

,i t is often helpful tousepre-portioned food

which can be immediate ly transferred to dishes for thes tuden t toAmechanical p latedispenser. B oston Edison C o .


Wel l-planned equipmen t used to i ts maximumcapac i ty speedsfood service . F or example , in thoseschoo ls that have walk- in

refrigerators, amovablecart ho l dingmany trays or bun pans ismost efli c ient . Food may beportioned, placed on thetrays

,and

ro l led in to the refrigerator wel l in advanceof serving time . I ffewemployees areemployed, this i s an excel len t p lan . When refrigerator space i s lacking,

i t may be more economical to haveextrawomen

,usual ly hired part- tune

,to begin servingfoods as the

A movab lecart i s brought fromtherefrigerator to serving area. B rookline,Mass . Pub li c Schools.

198

Preparing a standardizedrec ipe. National Livestock andMeat B oard.

firs t lunch approaches,andto con tinueon ly during the lunch

period . Themanager mus t make the bes t useof equipmen t andemployee help avai lable.

Thekey to appet i z ing serviceis to have foods ofun iformservings,wi th eye appeal . Theuseof s tandardized rec ipes insures thesame un iformqual i ty dai ly . S tuden tswan t assuranceOf a goodproduc t .Foods that run together in a plate areunappetizing.

Servehot foodhot . T his can mean success for your program!A co l d frankfurter or soggy hamburger is not acceptable . B othshoul d beserved in ahot ro l l . Foods that aresupposed to beco ld,such as salads andsomedesserts

,should bewel l chi l led .

Foods should haveco lor . F or instance,we l l-browned chicken

i s appeal ing. C o lorless foods should begarn ished or combinedwi th bright foods .

199

B read andsandwiches should bewrapped or coveredrying.

Di splay foods at trac tively throughout thelunch ser

I f somefoods canno t beserved at their best , don’tusethem.

F or o ther suggestions, noticehowcommerc ial foopresen t their foods . I t is jus t as importan t that studeitrac tive

,appet izing selec tions .

Preparingchicken for theoven . B rookline,Mass . Pub l ic


return to thei r c lassroomat the stated t imewi thout the useof

bel ls. Where this programhas been in effec t, i thas resul ted in a

more con t inuous produc tion andserving of food,rather than

havinghigh peaks of servingfo l lowed by s lacken ing-off in tervals .

T his sys temalsomeans that the tables andchairs neededmay bekept at aminimum. I t is qui te possible to havetheseat ingusedat leas t threetimes .

I t i s true that to scheduleth is systemtakes admin is trativeplanningon the part of theschoo l princ ipal , but theresul ts areveryworthwhi le.An i l lustration of aworkable time schedule15 gi ven .

HI GH SCHOOL B ELLSC I I EDULE

Period

Period

Lunch

Pefl od

CHAPTERVI I I RECORDS

Threek inds of records areneeded in operatinga schoo l lunchroom

,for

1. Thecon tro l ofmoney.

2. Thecon tro l of food .

3 . Thecon tro l of labor andt ime.I t i s truethat record keepingi s t imeconsumingandat the star t

rather frighten ing! T o theschoo l lunch manager whohas not

s tudied bookkeeping, the record part of the jobmay appeardifficul t anddi scouraging. C omparing themwi th simple records thateveryonekeeps i s often helpful . F or example: Ihad$20when Iwen t to the store . I bought grocerieswhi ch to taled so I

have left . Themoney for theschoo l lunch i s accoun ted forin the sameway— incomeminus expendi tures gives the balance onhand . A formis on ly ameans of recordingandshowingc lear lywhattransac tions have taken placFromexperience

,certain forms andprocedures have beende

velopedwhichbest fi t the needs of a schoo l lunch si tuation .Manyof thesearei l lustrated here . Somewi l l have to be adapted to fi tthe needs of each schoo l . O thers may be too e laborate for yourcondi tions . R ecords should be ameans to an end

,to makeyour

work easier, rather than an endin themselves . I f a record i sn ’tof value to you,why keep i t?R ecords poin t out thewayyouaretravelingfinanc ial ly

,aswe l l

as showingwhereyouhavebeen. T hey arethe blueprin ts forfuture ac tion , based on the pas t . Accurate record keeping paysoff. Themanager Who keeps exac t records of al l lunchroomoperations i s usual ly onewhose lunchroom i s efli c ien tly run wi thoutfinanc ial loss . Thetime

,effort

,andexpense of keepingrecords re

sul t in savings to the schoo l lunch program.

Thevalues of recordsmay be l isted as fo l lows0 T o presen t an accurate financ ial statemen t to schoo l administrators

, the superin tenden t, andthe board of education . Theboard204


formnumber of A lunches is consumed dai ly.Wi thout this typeof ticket

,s tuden ts tend to buy their lunch on ly on thosedayswhen

a favori temenuis offered andto carry a lunch fromhome on o therdays .Moneymust be accoun ted foranyway

,andif tickets areused

they arechecked in the same 'way. However, ticketsdo mean a

doublehandling. T ime i s consumed in se l l ing them. Un less thet icket color is changedfromweek to week

,many outs tanding

ti cketswi l l resul t andthese need to be carried on thebooks as al iabi l i ty . Thebookkeepinginvo lved i s very time consuming.

C ashCash i s the direc t means of c losinga sale . Someteachers fee lthat s tuden ts arenot dependable in handl ingcash, but i thas beenproved that evenfirst-graders can anddo keep track ofmoney verywe l l . Theuseofmoney i s a learningexperience . C hange makingmay beappl ied to problems in the ari thmetic c lass . Theuseof

cash does not need to s lowthecafeteria l ine. S tuden ts can betaught to put theirmoney in the corner of the ir traywhen en teringtheserving l ine. Thecashier then takes themoney'

andreturns thechange to the tray.When the studen t reacheshis table

,he can puthis changeaway. I n thi smanner

,the l inemoves quick ly.

I ncomespendingHowtheincome do l lar i s spen t depends upon many fac tors.

Before consideringthe individual records needed for con tro l , havean overal l pic ture of your spendingprogram. Thepercen tage desirableandnecessary for each schoo l should be determined as aguideto all procedures . Al l spending andcon tro ls should begeared to staywi th in the set al lo tmen t . Also,

thefigures set foranyoneschoo lwi l l vary s light ly frommon th to month because of

changes in food prices andchanges in labor. T hesepercen tageswi l l , of course, vary fromyear to year . Themanagerwi l l beawareof these variat ions fromher monthly reports andwi l l beable toadjus t to changingcondi tions . Seei l lustration on page 241.

206

RecordsLabor costsLabor costs vary in differen t sec t ions of the coun try . The

amoun t to be paid for labor (seeC hapter I I I ) is usual ly fixed forthe schoo l year . I t i s becomingmore andmore the trend forboardsofeducat ion to paypar t oral l of thewages of lunchroomemployeesjust as they pay teachers andothers . I n this even t

,the money re

ceivedmaybe used almos t entire ly for food,making i t possibletoset prices lowenough to enable al l s tuden ts to buy the“A” lunch .

O ther expendi tures:Other expendi tures again wi l l depend upon the con tribution

of theboard ofeducat ion . Such overhead expenses as fuel,l ight

ing, insurance, te lephone, andcustodial service areusual ly assumedby the board of education .When the schoo l departmen t operatesa truck fordelivery of schoo l suppl ies

,this servicemayalso begiven

wi thout charge . Handl ing commodi ties from the Uni ted StatesDepar tmen t of Agricul ture ando ther costs, such as laundry, c leaning, officeandpaper suppl ies, areusual ly charged to the operationof thelunchroom.

BudgetF or those schoo l systems that submi t a budget year ly to theirtown or c i ty, an accurate estimateof each averageservicemus t bemade . T hismay bedone by determining theaverage cost of thefood served eachdayon an“A lunch andconsideringthi s food costas approximate ly 60%—65% of theto tal price the studen t pays forhis lunch . F or example

,in this state

,the cos t of providing one

lunch i s 32 cen ts2 oz . protein34cup vegetab leand/or frui t1 slicebread2 teaspoons butterpint ofmi lk

T otal .21 or approx. 65% of .3 2

Labor— amount foronelunch .09 or approx. 28% of .3 2

Otherexpenses .02 or approx. 7% of .3 2

.3 2 T otal cost

Salary is apport ioned in smal l sys tems on the basis of oneextraworker besides themanager for 75 studen ts ; above225, oneaddit ionalworker i s al lot ted foreach 100 s tuden ts served .

T o determinethe annual labor cost for each 100 lunches inlarger systems,mul t iply these figures by thenumber of days lunchi s served . Of the180 required schoo l days

,lunch i s served on 170

days,dueto half—day sessions :

21 cost of food09 cost of salaries02 cost of other expenses

Annual in comeLunchreceipts 20x 100x 170

Federal reimbursement .07 x 100x 170

T own aidorappropriation 05 x 100x 170

NOT E : Themaximumfederal reimbursemen t i s at the presen ttime9 cen ts for each “A lunch served

,and4cen ts per half p int

bo t t leofmi lk on the “C ”mi lk program,or 3 cents in those schoo ls

wherea complete lunch i s not served . Yet,because of thenumber

of schoo ls nowpart ic ipat ing, themoney al located to the s tates i snot suffic ien t to payamaximumreimbursemen t of 9 cents for each“A lunch served . T herefore thesubsidy varies fromstate to_ s tate.Somestates have passed legis lat ionwhich provides funds forpaymen t of thedi fferencebetween themoney ac tual ly received fromfederal funds andthe9 cen ts maximumreimbursemen t for eachmeal served: T hi s s tabi l izes the reimbursement so that ratesdonot fluc tuateduringtheschoo l year . This avoids changingthe priceof themeal to the s tuden t .

FORMS F OR THE SMALLSCHOOL

I n a smal l schoo l,paid bookkeep inghelp is notusual ly avai lable.

I n somecases,thebusiness departmen t in a smal l high schoo lmay

assign studen ts to helpwi th the bookkeeping, or a teacher mayperformthese duties . However, in mos t smal l schoo ls the repor tsandrecords arekept by thecook-manager , or by the homemaking208


PROFI T AND LOSS STAT EME NT

I ncome

C ost of F oodSoldI nventory— Apri l 1, 19_

P lus : FoodPurchasedforMonthLess : I nventory— Apri l 1, 19

C ost of FoodSold

Gross Profit on SalesLess : Operat ingExpensesWagesEmployees’ mealsC ost of laborOther ExpensesC ommodity chargeExpressLaundryPostageTelephoneSupplies— C lean ing

officepaper

Repairs andreplacementsT otal Other Expenses xxx

T otal Operat ingExpenses xxxx

Net Profit orLoss

A simpleformis i l lustrated .

Thecon tro l of food beginswi th purchasing (seeChapterVI ) .I n a smal l schoo l

,the manager con tac ts thefirms that can con

ven iently supplyhimandasks for prices on meats andfresh produce thathewi l l need for aweek . T his information gives an

oppor tun i ty to inc lude foods on themenuthat arecurren t ly lowin210


F R ON T

1. ALunchC ashReceipts

CashRegister2 ALunch CashRegister

T otal C ashT otalValueofFoodSo ldDifference

F R E E LUN C HE S

Student_ Workers

_ _ F ree

_ Free

TOTALVAR IAT I ON

ExplanationT otal )

(BAC K )T O COMP UT E CMILK (ST UDEN T S )Mi lk left over frompreviousdayPLUS :Mi lk deliveredT OT ALMILK T O STAR T

Less :Mi lk left at endofdayT OTALMILK SOLD T ODAYEmployees’ mi lkTeachers’mi lkPLUS : Number of mi lk on

Student Hot P lateDI F F E R E N C E I S T OT ALC MILKMi lk sent to kindergarten (inc ludedin studentmi lk )

C ashreceip t andexpendi ture recordDai ly records arekept of al l income andal l expendi tures . The

cash receipt andexpendi ture records showreceipts of al l monies,inc ludingoutside reimbursemen ts andanymisce l laneous income,such as money froma studen t par ty. Disbursemen ts— that i s

,all

monies paid out— arebroken down in to categories of'

food,labor

,

equipmen t,andmisce l laneous or other expenses .As bi l ls arepaid

,

the date,check number

,andthefirmconcerned arerecorded . The

amount of the expendi ture i s l isted,andthis same figure i s also

l isted under the co lumn for food, labor, equipmen t, or other expendi tures, so that at the endof themon th the totals of theseanalysi s co lumns should equal theto tal amoun t disbursed .

From the cash receipts andexpendi ture record, themon thlytotals areobtainedby recordingthe cash balance fromthe previousmon th andaddingal l receipts for the curren tmon th . Deduc t fromthis figurethe to tal of al l expendi tures to get thecashbalance. T oget the actual cashbalance, deduc t al l unpaid or outstandingb i l ls .

Pet tycashP etty C ash”is a smal l amount ofmoney kept on hand to use

for minor emergenc ies . Although not a recommended businessprocedure, if i t i s found necessary to usesuch an account

,a fund

may be set up bywri ting a check to P et ty C ash” for perhapsoran amoun t estimated suffic ient tomeet smal l expenses for

amon th . T hi s check is cashed andthemoney kept on hand . Theusual expendi tures from this fundwould be for s tamps

,express,

napkins for a spec ial party,andthe like . N0 large or recurren t ex

penses should bemade frompetty cash .When the expendi ture i snecessary

,a petty cash voucher is fi l led out

, giving complete information ouwhatwas purchased, theamoun t, andfromwhatcompany or individual . At the endof the mon th each cashdi sbursement i s recorded in the proper co lumn of thecash receipts andexpendi tures records . T o renewthe petty cash fund

,a check i s

drawn for the total amoun t spen t .

216


DEPARTMENT OF EDUCAT IONOF F ICE OF SCHOOLLUNCHPROGRAMS

MATCHING F UND REPORT SCHOOLYEAR ENDINGJUNE 30, 1959

(Report on al l expendi tures madeby C it ies andT owns thatdirec t ly app ly to thecos t of operat ing theSchool LunchProgram.

Do not Inc ludeSpec ialMi lk Programexpenses orSchoo l Lunchexpenses previous ly reportedon ClaimF ormThefol lowing schedules areto bec omp letedbyevery C ity or T own thathas part ic ipatedin theNat ional Schoo lLunchProgramfor the Schoo l Year. P leasereturn to theaboveaddres s withyour final c laimformfor theyear nowending.

SChedule"A"Acareful es t imateof that port ion of theexpenses pa idout of Appropriat ions other than Direc t Schoo lLunchAppropriat ionsfor thefi scal yearending December 3 l , l 958mus t bel i s tedin thi s category. Do not report anything previous ly reportedonmonthly C laimF ormF P-6.In communi t ies wheretwo ormoreseparateSchoo lLunchPrograms operateindependent of oneanother, thedata l i s tedbelowshouldc over al l programswithin thecommunity.

TOTALEXPENDIT URES SCHEDULE ASchedule“B"

PLEASE REPORT ONLY AMOUNT S NOT PREVIOUSLY REPORT EDONMONT HLY CLAlMF ORMA. CashValueof F oodDonat ions ”58-59 Scho o l Year8 . CashValueofLaborDonat ions -19586 9 School YearC . CashValueof Equipment andotherDo nat ions 1958.59Schoo |Year

TOTAL Schedule"BCOMPLET E EVERY ITEMON T H IS REPORT WIT H F IGURES CR WORD NONE

S igned(T it le)

P leasereturn this formwithyour fina l Scho o l LunchC laim

Records

Emp loyee’

s app l ication cardEmployeerecords areessen tial as a basis forwi thho lding taxes ,

pensions,sick l eave

,andvacations . Theemployee’s appl icat ion

card forwork comes firs t . T his card maybekept as a permanen trecord . Thename

,address

,telephone number, anddate ofb irth are

en tered,aswel l as such informat ion aswhether the appl ican thas

everhadtyphoid fever,andif andwhen shehada chest X-ray.

At thet imeofappl ication,awi thho ldings tatemen t is fi l led out and

thewi thho l ding status l isted on theappli cation . Thein terviewshould provide the manager wi th enough fac ts to determinewhether or not thecandidatewouldmake a good lunchroomemployee. (SeeC hapter I I I . ) Under

“Remarks

,themanager l i sts the

appl ican t’swork experiences, notes the approximateages of herchi ldren

,if any,

andrecords references . F or your own informationafter theappl ican t leaves theoffice

,i t may behelpful towri tein

any other pertinen t informat ion of a confidential nature,such as

whether thepersonwas c lean,neat

,talkative

,andthe rightweight ,

andwhether ful l or part- t ime hours aredesired . C are should betaken not to ask an appl ican t her nat ional i ty, rel igion,

or anyo therquestion banned by fairemploymen t prac tices or laws .

F i l ing theemploymen t cards in categories of present ly em

ployed, subst i tutes, andformer employees speeds the finding of

a subs ti tute in an emergency . On theback of the cardmaybekepta record of telephonecal ls madeto the substi tute employee andher assignmen t to the various schoo ls.

C al led— no answer.

5/10 C al led— assigned4hrs . School.C alled— i l l , can’twork.

E T C .

Attendan cerecordAn employee’s at tendance record provides the information nec

essary for completing thepayro ll . F or a small schoo l , the at tend219


ST UDENT PAYROLLF or theweek ending_ 19 _

T OT AL AMOUNT OF PAYROLL

APP ROVED B Y

D I SB UR SED B Y

makei t serve as a receipt . A check should be drawn once amon thto reimbursethe cash accoun t . S tuden tsmay be gi ven a lunch aspar t of thei r compensation . I f thi s i s done

,a lunch ticket or token

i s given out andturned in for each meal .I nven toriesC anned stock should be p laced on the she lves so that thetaking

of theinven tory i s simpl ified . T hi s may be done alphabetical ly,but more often i t is done by food c lassifications

,such as frui ts

,

vegetables, soups, andthel ike . Theinventoryformi smadealphabet ical ly. C leaning, office, andpaper suppli es areli sted separate lyfromfood . T ofindthe to tal value of theinventory, mul tiply thenumber of i tems on hand by theuni t price.When al l such extensions have been made

,theto tal gives thevalue of theinven tory .

RecordsSCHOOL LUNCH I NVENT ORY

CANNED F R UI T S ANDVEGETABLES

I T EM

APPLE SAUCE

ASPARAGUS

Cen tral systemprofit andloss statemen tT his is prepared fromthe cash receipt andexpendi ture records,

thepayro l l , andthe inven tory. Fo l lowing the formi l lustrated, l istal l income from the sale of food

,reimbursement

,andany o ther

source— 100 per cen t . Thecos t of food i s figured by adding al l

purchases to thebeginning inventoryandsubtrac tingthe value oftheendinginventory. Thedifferencebetween the income andsuchexpenses as thecost of food

,labor

,andthe other extras gives the

net profi t or loss . (Seethe i l lustration forexplanation of food percen tages . )Theprofi t andloss statement i s sen t to the direc tor of schoo llunches

,theprinc ipal

,the superin tenden t

,andthe board ofedu

cation . Themanagermaywish towri te abrief statemen t comparingthemon th’

s operationwi th thepreviousmon th or the samemon thlast year . Any significan t changes, such as in food costs andthegeneral profit trend for theyear

,areinc luded . T his financ ial letter

is a very valuable publ ic re lations device .Many people do not

in terpre t figures readi ly. I t i s,therefore,wi seto explain in very

simplelanguagewhat thesefigures indicate . Thefinanc ial let tershouldmake c lear jus twhat the business trend i s, andshould poin toutwhat these figures mean for futureoperation . An example ofthis type of let ter is on thefo l lowingpages

SALE SLE SS : F OOD SOLD T O HOMEMAKING AND OT HE R S

NE T SALE Sof C ost of F oodSoldto Studen ts andAdul ts

to Net Sales

LE SS : COST OF F OOD SOLD TO ST UDENT S

AND ADULT Sof Gross P rofit on Sales to Net Sales

GROSS P ROF IT ON SALE SOP E R AT I NG EXP EN SES

C ost of F eedingEmpl oyeesSalaries andWages

of C ost of Serviceto Net SalesC ost of Service

Other Expen sesExpressC ommodi ty ChargeI nsuranceExpenseC lean ing SuppliesOfficeSuppl iesP aper Suppliesof T o tal Other Expenses to Net Sales

T OT ALOT HE R EXPENSE S

of T o tal All Operat ing Expenses to Net SalesT OT AL ALL OPE R AT ING EXPEN SE S

of Profits forMon thto Net SalesP ROF IT S F ORMON T H

of PurchaseD iscount to Net SalesPLUS : P UR CHASE D I SCOUNT

of Net Gain forMon thto Net SalesNET GA IN F ORMONTH

of C ost of F reeLun ches to Net SalesC ost of F reeLunches

C OMMENT S CONCERN I NG F I NANC IAL REPOR T OF

Sirs :F or themonth ofMarch theSchoo lLunch showedan operatinggain

of making our net gain to datefor thepresen t schoo l yearOn thesamedateayear ago,

therewas a net gain ofLabor costs for themonthofMarchwere or less than Feb

ruary. Theseloweredcosts reflec t thefac t that no paidvacations oc

curredduringthemonthofMarch.

Foodcosts haveincreasedfrom in February to inMarch.

224


ceivabletotaled or a total of However, on thissamedateaccounts payabletotaled leavingan ac tual cashbalanceof or morethan ayear ago . I nventorieswere$715morethan ayear ago,

andprepaidinsurancewas less.Althoughvacation al lowanceswhi chmust bemet in Apri l andJunewi l l cost approximately I amhopeful thatweshal l beabletocompletethi s schoo l yearwi thout a loss.

Many of the records for con tro l used in a large schoo l lunchsystemmaybe adapted forusein the smal l one-schoo l system. Themon thly report for reimbursemen t is the same forall schoo ls. (SeeI l lus trati on .

F ORMS F OR THE LARGE SCHOOL

Theschool servingapproximate ly 500 lunches adayneeds a ful ltime trainedmanager andat least a part- t imebookkeeper . I f sufhc ien t trained bookkeepinghelp is not avai lable, essen tial recordsshown for thesmal l schoo l maybe used andadapted.Where i t i sfeasible

,addi tional records aredesirable to con tro l food, employ

men t,andpurchasing.

F or purchasing, price quo tation sheets aremade out week lyfromthe quotations of vendorswhowish to bidon fresh produceandmeats. T hismay be done by themanager or by a purchasingagent , ei ther by te lephone or by mai l . B ids arethen tabulatedandthefirmto receive theorder i s checked . Theorder i s placedby telephone andmaybe later confirmed inwri ting. (SeeC hapterv. )

F oodpurchase recordThefood purchase record card is oneon which is posted

fromthebi l ls— the date,amoun t

,andun i t price of each food pur

chased . T his uni t priceis used for figuringfood cos ts andthe inventory. Aseparatecardis used for each i temof canned food,s taples, c leaning suppl ies

,andpaper goods . (I t i s not necessary

to keep a record of perishables . ) Wherever purchasing is done oncon trac t , this formis invaluable .When orders arebeingcompi led

226

Recordsfor yearly purchases

, youcan quick ly total the quan t i ty of supplyof any food del ivered to a schoo l theprevious year . Byadding thebeginni ng inven tory andsubtrac ting thepresen t inventory

, you

Ci tyDepartment of Educat i on

OF F ICE OF SCHOOLLUNCH PROGRAMS DatehrpeRevi ew: Ful l Part i al

Revi ewerADMI NI STRATIVE REVI EW

1. Name Addres s of School 2° Nameof Super i ntendentNameof Pri nc i pal

Nameof Supervi sor

NameofManager

8 . Typeof LunchServi ce 10. Number ServedDay of Vi s i tHypeA )S .Mo ) 'a l a cart e ”res al e (do not i nc ludelunchrooms t af f )M» Pup i l s Free Adul t s w/

A Pupi l s Free Adul t s w/oSMPup i l s Eree ‘Adul t shee1"Comment s

Revolvi ng Fund

Ac c ident I nsuranceorMedi cal Care0 ) S i ck Leave Noe.days Cumul at ivet o

No Schooq t orms i gnal payCivi l Servi ce

EXPLAI N ALLANSWER S AND I NDI CATE CORRECT IVEMFASURES RECOMMENDED SUBSEQUENT ACTI ON NECESSKRY

1. Didthelunchon day of vi s i t meet TypeArequi rement s ?

2. Does thepers onwho p l ans themenus unders t andtheTypeArequi rement s ?

3 . Does a revi ewof menus i ndi cat ethat lunches servedi nc ludeal l component s of the

A. What guides areusedt o i nsurethat thelunches servedprovidethemi nimumquant i t i esrequi redi n theTypeApat t ern?

5. What methodi s usedt o det ermi nethedai l y number of part i c i pat i ng chi ldren?6 . I n theop i ni on of therevi ewer , arethemenup l anni ng, foodpreparat i on , andservi ng

prac t i ces suf f i c i ent t o i nsureday- t o-day comp l i ancewi thTypeArequi renent s ?

7 . I f answer t o Nb . 6 i s "No ,"what werethe-maj or correct iveac t i ons rec ommendedt o i nsuresuchsubs t ant i al compl i ancei n thefuture?

8 . What other correc t iveac t i ons or recommendat i ons appear neces sary t o improveover-al l

9 . I s a Nut r i t i on Educat i on ProgramBei ng Conduc t ed?

SECT I ON 2 FACILI TIES , STORAGE AND SANITAT I ON1. Comment on foodpreparat i on andservi ng fac i l i t i es andprac t i ces , i nc ludi ng any cor

2. Comment on foods t oragefac i l i t i es andprac t i ces , i nc ludi ng any correc t iveac t i on

3 . Comment on san i t at i on prac t i ces , i nc ludi ng any correc t iveac t i on rec ommended, i nc ludi ngl as t i nspec t i on dateby Publ i c Heal thOf f i cer.

1. Comment on any other phases of programoperat i ons i n needof improvement , andi ndi cate


DEPARTMENT OF EDUC ATIONOF F ICE OF SCHOOLLUNCH P ROGRAMS

P ROF IT AND LOSS STATEMENT

Recei pt s (C ounter Receipt s )

Receipt s C laims )

Receipt s (Other Spec ify)

T otal Sales

Les s C os t of Goods So ld

Inventory at Beginning of Period

AddT otal PurchasesT otal Avai lablefor Sale

Les s Inventory at Endof Period

C os t of Goods So ld

Gros s P rofi t

AddOther Income

T otal Other IncomeNet Income

Les s Operat ingExpenses

T otal Operat ing Expenses

Net Profi t

23 0

DEPARTMENT or EDUCAT ION

OF F IC E OF SCHOOL LUNCH P ROGRAMSNAT IONAL SCHOOL LUNCH P ROGRAMAGREEMENT

I n order to carry out tbc purpo ses o/ theNat i onal Schoo l LunchAc t, as amended. (42 U.S.C . 1751 andtheterms andcondi t io ns of an agreement madebetween theUni tedS tates Department 0/ Agri cul tureandtheby andbetween Department 0/Educat i on, O/!rgeo/ Scbo o l LunchP rograms ,berei na/ter re/erredto as tbe StateAgency and

T HE STATE AGENC Y AGR EES THAT

I . T o theextent of funds avai lable, theS tateAgenc y shal l reimburs etheSpons ori ng Agenc y i n c onnec t i on W l t l'l thec os t o f

obtai n i ng foodfor thes chool lunchprograms i n thepubl ic s choo l or nonpro f i t privates choo l s l i s tedi n theat tachedApp l i cati on(s ) , i n any f i s cal yearduri ngwhi chthi s Agreemen t i s i n ef fec t . Theamount of reimbursement on behal f o f any publ i cs choo l or nonpro fi t privates choo l shall nor exceedthe les ser o f (a) an amount equal to thenumber of lunches servedtochi ldren ofhi ghs chool gradeor under mul t i p l iedby therateas s i gnedby theS tateAgency on theat tachedAppl ic at i on(s ) ,or by sucho ther rateas may besubsequent ly as s i gnedby theS tateAgency, or (b) theco s t of obtai ni ng food.

TI I E S PONSOR ING AGENC Y AGR EES THAT

I t shal l adhereto theRegulat i ons govern ing theNat i onal S chool LunchP rogram, as i s suedby theS ta teAgency.In general , i t wi l l supervi se s choo l lunchopera t i ons in thepubl i c s choo l or nonpro f i t privates choo l s l i s tedin theat t achedApp l i cat i on(s ) and, i n par ti cular,wi l l requi reeachpubl i c s choo l or nonpro fi t privates choo l toI . Operatea nonpro f i t LunchP rogramanduseP rogrami nc omeon ly for P rogrampurposes : P rat/ tried, bower/er. T b“! suc b i nc ome

shal l no t beusedt o purchase land, to acqui reor c ons truc t buddi ngs , or t o makeal terat i ons o f exis t i ng bui ldings . Only

P rogram incomefroms ources o ther than Federal or chi ldren 's payment s may beusedt o f inanceout-o f Statetravel of s choo l

lunchpers onnel or thepurchaseof aut omot iveequipment ;

2. Limi t i t s operat ing bal ancet o a level c onS i s tent wi thprogramneeds ; andupon reques t by theS tateAgency exp l ain theneedfor bal ances o fmore than 2mon ths ’

operat i ng c os t ;

3 . Servelunches whi chmeet therequiremen t s for a T ypeA lunchpres c ri bedon page2hereo f,duri ng a peri oddes ignatedasthelunchperi odby thes chool ;

4. P ri cetheT ypeAlunchas auni t ;

5. Supp ly lunches wi thout c os t or at reducedpri ceto al l chi ldrenwho aredetermi nedby thes choo l authori t ies to beunableto

pay theful l pri cethereo f ;Makenodi s c riminat i on agains t any childbec auseofhi s i nabil ity t o pay theful l pri ceof thelunch;C l aimreimbursement only for thetypeof lunches , approvedon theatt achedAppl i cat ion(s ) whi chi s part o f this Agreement ,servedt o chi ldren o fhighs choo l gradeor under;

8. Submi t c laims for reimbursemen t i n ac cordancewi thprocedurees tabl i shedby theStateAgency ;9 . Mai ntain in thes t orage, preparat io n, ands c i-Vi ceo f food, proper s ani tat i on andheal ths tandards i n c on formancewi thal l

app l ic ableS tateandl ocal laws andregulat i ons ;Purchase in as large quant i t ies as c an beef f i c ient ly ut i l i z edi n theLun chP rogram, fo ods des ignatedas p lent i ful by theS tateAgency ;

11. Accept andusein as largequanti t ies as can beeff i c ient ly ut il i zedin theLunchProgem, suchfoods as may beofferedas adonat ion bytheS tateAgency ;

12. Mai nt ai n neces sary fac i l i t ies for s toring, preparing andserving food;13 . Maintain ful l andac auaterecords of theLunchPrograminc luding thoseset forthon P age2 andretain suchrecords for no t les s than a

periodof 3 years after theendof thef i s cal year towhichthey perta in ;14. Upon request makeal l accoun ts andrecords pertaining to theLunchProgramavai l able to theS tateAgency andABS foraudi t or admin i

s trat ivereviewat a reasonablet imeandp lace, and15. Matchtheamount of theFederal reimbursement paidto theprogemin ac cordanceWi ththeprovis i ons of theRegul at i ons , as set forth

by theStateAgenc y in Nat i onal School 'LunchP rogramRegulat i ons , Sec t ion

(OVER )

knowexac t lyhowmany cases of a produc t have been consumed .

Such fac ts serve as the basis fornext year’s purchases .

VouchersA voucher i s a form on which is recorded thename of the

vendor,the check number

,thedate

,andtheamoun t of each in

voicein amul tiple schoo l system. Usual ly differen t co lored vouchers areused for food expendi tures, labor, andmiscel laneous expenses .

Warran tsAwarran t i s a completel is tingof bi l ls to bepaid by a c i ty or

town treasurer . T o this li s t i s at tached a copy ofeach bi l l approvedforpaymen t by themanager andschoo l executives .Mon thlyc laimfor reimbursemen tI n order to subs tan tiate the c laim for reimbursemen t whichmust besen t to your s tate schoo l lunch office each mon th

,i t i s

necessary to keep accurate records of the number of“A” lunchesand“C”mi lk so ld

,aswel l as the amoun t ofmoney received from

thesaleofmi lk andfood to adul ts . A simplemi lk andadul t salesrepor tmaybemadeout for themon th, butwi th to talsen teredeachday. Theheadings might be :“Mi lk De l ivered,”“So ld to Adul ts,“Used by Employees

,

” ‘A’Lunch,

” ‘

C’Lunch,”“Left-over ,”“I n

comefor theDay, and“FreeMi lk . Theto tal mi lk so ld shouldtal ly eachdaywi th themi lk del ivered, plus theamoun t left fromtheday beforeandminus the amoun t ofmi lk not so ld on the curren tday. At the endof themon th

,i t i s simple to addeach of the

above-men tioned co lumns tofindthetotal andthebreakdown as

to theamoun ts so ld to adul ts andemployees,andas “A” lunches

and“C” lunches . Thenumber of freemi lk and“A”lunches shouldbe so indicated .

Grati smeal sUsual ly a spec ial repor t i s made mon thly

, stat ing the value ofthe mealswhich areserved free to employees

,both adul ts and

232


DEPARTMENT OF EDUCAT ION

OF F I C E OF SC HOOLLUNCH P ROGRAMSREPORT AND CLAIMFOR REIMBURSEMENT

Addres s (S treet No . or R .F .D. No C i ty)

NAT IONALSC I IOOLLUNC I I P ROGRAMS EC T ION A

Ac tual cashrecei pt s andpayment s formonth 7. P ri ces chargedfor lunches Chi ldren S. Adul t s 3Open i ng c ashbalance

Add-c ashinc omefrom 8. Number ofdays lunches wereserved

Lunchrooms ales to chi ldren 9 , Open i ng appropriat i on balance

USDAc laims received NewSupp lemental Appropriat i on thi s mon th(i f any) 5

Lunchrooms ales t o adul t s Unexpendqdappropriat i on balanceAl l other c ashinc ome Les s-payment s fromappropri at i on

T otal c ashavai lableformon thLes s-c ashpayment s for: Labor

F ood Equi pment

Labor OtherEquipment T o tal charges to appropriat i on

Other Appropriat i on balanceendofmonthT o tal cashpayment s formonth 11. Purchases of F oods Li s ted‘C l osmg cashbalance as Schoo l LunchSpec i als

KIND COST‘Mus t agreewi thyour B o ok s 0 ] Ac c ount

6 Report al l unpaidbi l l s at c l oseofmonthF oodi nvo i ces payableOther i nvo i ces payable

6. C ashvalueof inventory (omi t USDAc ommodi t ies ) S

13 . Amount o f Nat ional Schoo l LunchP rogramC laim(T otal of I tem12, C o lumn 4)

23 . T OTALCOMB INED SC HOOLLUNCHAND SCHOOLMILK P ROGRAMCLAIM(I tem13 p lus I tem22)Authori zedagent, i f other than superi ntendent ,mus thaveCert i fi cateofAuthori ty F ormF P -‘

I on fi leat s tateoffi ce.I (We) cert i ly that thi s c la imfor reimbursement i s trueandcorrec t

(pmgwmSupervl corl i n al l res pec t s andi s i n ac c o rdancewi tb tbeterms o/theexi s t i ngagreemen t s (s ) andthat payment there/orhas no t been received.

F or StateOff i ceUseOnl y(Sp o n s or ing Agenev)

oo o o o oo o oo oo o o o o oo oo oo o o o ooo oo o

(Author lxedAgent )Federal Shore(Spec ial S.

T OTALAMOUNT PAID SPONSORPLEASE B E SUR E THAT AN ENTRY OR THE WORD NONE HAS BEEN INSERT ED F OR EACH IT EMLIST ED.

Recordss tuden ts. T his repor t shows thenumber of lunches served dai ly

,

mul tipl ied by the number of days in the mon th onwhich luncheswere served

,figured at thefood cos t percen tage of the previous

mon th,to givethe to tal value of the grati s meals served in the

mon th . When making the monthly profi t andloss s tatement,th is

total cost ofemployees’ lunches should be added to the amoun t ofwages paid, to determine accurate ly the cost of service.C ash-ou-handrepor tAt the endof each mon th the amoun t of cash on hand in each

schoo l shoul d be careful ly coun ted andreported . A simple forml i sts the cash on hand at thebeginn ingof themon th, plus the to talof al lweek ly cash receipts

,less al l bank deposi ts . Youthen have

the newcash balance . T o prove this amoun t,l is t al l mon ies by

denominations,as ro l ledmoney

,bi l ls

,andthe loose cash on hand .

B ank i ngofmoney'

Anypersonwho handlesmoney regular ly in substan t ial amoun tsshould be bonded . O ther safeguards of money are: (1) havingadequateinsurance coverage above the amoun tusual ly kept in thesafe at any onetime; (2 ) making sure that the transpor tation of

money i s handled safe ly . Some schoo ls makeuseof local po l iceescorts .Most largeschoo l sys tems hire the services of an armoredtransportation company.

Al l coins should besecure lywrapped in coinwrappers providedby the bank

,stampedwi th the name of the schoo l . Al l bi l ls should

befaced upward, banded, andmarkedwi th the amoun t in eachpacket . Thedeposi t s l ip should bemade out in dupl icate, andonecopy inc luded in the deposi t bag. T here shouldneverbeanerasureon a bank deposi t s l ip . I f an error is made

,a newdeposi t b lank

should beused.

C ashregi stersThereset keys of a cash register should be held by the schoo llunchmanager . Good accountingprac tices indicate that theregisters should be reset year ly

,or notmore than twice a year . Theper

235

SCHOOLLUNCH CASH-ON -HAND RE POR T

SchoogCASH BALANCE DAT E

LESS : Deposit— DateTOTALCASH ON HAND

PROOF

ROLLED

.50

LOOSE

TOTALCASH ON HANDThesetwo amounts shouldagree.

I f not— Difference

Imp ortant! This formshall befil ledin andmai ledto thecentral officeevery twoweeks on theFriday fo llowing theTuesdaydeposit.

(Manager)

23 6


quire a l ist of the foods on hand at the same time that requisi t ion ismade for more commodi ties . I t is in this way that the stateoffice can be sure that foods arenot beingstored beyond the needsfor onemon th .

Thelarge schoo l lunch systemswh ich havea cen tral storeroomnecessari ly keep a larger inven tory on hand . F or the smal l schoollunch manager, i t may bewas teful to have large inven tories becauseof inadequate or poor storage, resulting in food spoi lage, orbecause of the time andenergy needed to con tro l thestock. However

,as express charges increase, i t i swel l to est imate andweigh

thecost of de l ivery agains t the inconvenience of a larger stock.

I tmust also be remembered that to buy in quan ti ty andgain theprice advantage of differen t commodi tieswi l l take a considerablereserve ofmoney. Themanager should be sure that shedoes notneed this money to pay her mon thly bi l ls before sheinvests in a

largeinven tory.

I f frequent del iveries areobtainable,anddel ivery charges are

moderate in price, youmaywi sh to avoid handl ingandstorage of

food andsuppl ies,which may addto your labor cost , by having

suppl ies del ivered as needed . Each schoo l systemmust makedec isions on inven tory size based on a careful study of its local si tuation .

Special fun c t ion s

Aside fromthe dai ly lunch service,the schoo l lunch manager

is cal ledupon frequen t ly to serve refreshmen ts forspec ial func tionssuch as studen t c lub

,or facul tymeetings. I t i swe l l to have

these func tionswe l l organized to avoid confusion andto makesurethat al l needed equipmen t andfood arriveat the right p laceat the proper t ime . Theinformation needed should be fi l led in at

the time thereques t for refreshmen ts ismade .After thespec ial func tionhas been held

,thefood andlabor cos ts

can befigured . Perhaps the po l icy of the schoo l lunch i s to makethesesmal l parties carry the ful l cost and

,therefore

,a 5 or 10 per

cen t markup i s usual ly made to take care of handl ingandbookkeeping.

23 8

RecordsSCHOOLLUNCH— SPEC IALFUNC T I ONS

NAME OF ORGAN I ZAT I ON Teacher’

s C lub DAT E ORDER EDOrderedby Mr. Avery— President Dateof PartyF aculty Adviser T ime

NUMBER OF PEOPLE 400T otal of400 of following

P inwheel sandwiches of creamcheeseandsardineR ibbon sandwiches of creamcheese, nut , o liveMENU Banana BreadwithcreamcheeseOpen Face sandwiches ofMincedChicken-ParsleyGarn i sh

Open Facesandwiches ofMincedHam-P imiento Garni sh400 C reamPuff Shel lswithLobster 125 Pecan Fingers

125 DecoratedC ookiesC reamPuff Shell s W i thCrabmeat

125MinceMeat C ookiesSpec ial I nstruct ions : 125 ChocolateMacaroonsTea T ables— set up two 100 C ongo BarsMembers of Teachers’

C lubwi ll pour andserve. SeeSchedule. 100 Cup C akes, smal l,de

C offee

Cream

T OTAL

I t i s awi seprac tice towri teon this pageanychanges thatwouldbe needed if such a func tion were given again . Keep ing theserecordsmakes i t easier to repeat annual func tionswi th amin imumof effort andinc reasingsuccess .

Dai ly foodcosts indicateat oncewhen food costs aretoo high .

Each schoo l knows that i ts percen tagefood cost should be , basedon the previous profit andloss statemen t . However, if onemus twai t several days after the first of each mon th tofindwhat thefood cost of the mon thhas been,

i t i s too late to takeeffective measures to stop theloss.Mos t managers determinefoodcos ts before thefood i s purchased . T his systemof pre

- costing23 9

wi l l tel lwhether or not a food iswi thin the necessary cost l imi ts .

Themost expensivepart of the “A” lunch is the protein,so i ts

cost is figured firs t . Here standard spec ifications area necessi ty sothat yields of the produc twi l l be known andtheamounts to purchasewi l l beconstan t .Theo ther requiremen ts of the A lunch the frui t and/orvegetables, bread andbut ter andmi lk—wi l l not vary as much incost as the protein . I f thesei tems haveset prices determined by bidfor the year or severalmonths

,i t is especial ly easy to compute their

cost .Theinfluenceof the foods received fromthe Un i ted States De

partment of Agricul ture is considerable, andoften variable.Whenprotein foods such as hamburger andturkey areavai lable, the costof thepro tein on the “A” lunch is great ly reduced . Thequestioncomes up as tohowfood costsmay be kept steady if they areconstant ly affec ted by commodi ties avai lableto the schoo l lunch . Amanagermayan t ic ipate the lowprotein cos t resul tingwhen thesefoods areavai lableby planningto addsome foodwhichwi l l o therwi se be beyondher price level . Shecannot baseher budget onminimumcosts .

T hereareseveralways of pre-determin ingdai ly food cos ts . Onewhichwi l l takeless time i s thecos tingofeach standardized rec ipe.I n thisway thecost per servingof various foods is easi ly obtained .

I f themanagerwri tes the cost on theback of the rec ipe card,shehas a record for future use. I t must be remembered thatwhen

market costs fluc tuatemore than a fewcen ts per pound,the cost

mus t be refigured. But , as therearemany rec ipes that con tainstaple ingredien tswhich remain fair ly constan t in price, the rec ipecostingmethod i s a timesaver .Experience wi l l dic tate what foods may be inc luded on themenutomain tain thedesired food cos t . Thecos t of bread

,canned

frui ts andvegetables, andsimple desserts, arerelatively stablein price

,and

,therefore

,thepriceper serving of thesefoods i s

constan t . Theprice ofmeat or o ther protein food i smorevariable,

andmust beconstant lyrefigured. Knowingthenumber of servingsper pound

,themanager can quickly compute thepriceper serving

240


B ecause of fluc tuations fromoneday to ano ther,dueto theextensive useof donated commodi ties on somedays

,i t i swel l to

balancethe food cost for an en tireweek.

Thecosts of twomenus fol low:COST ANALYSI S SHEET S F OR 100 SERVI NGSMENU 1

Amount toPurchasefor

F oodUsed Sewing T otal

Hamburger Lamb 9 lbs.

roll Hamburger lbs.

P iecrust.10 perpie

B read Hamburger doz .

rol ls

loaves

100 pt s.

I ndi cates foods donatedby USDA.

Hidden food costs canno t be determined by accoun t ing,no

mat terhowaccurate . Overordering, poor produc t ionmethods, inaccurate port ion con tro l

,andpettywaste must be discovered and

con tro l led . I t i s,therefore

,essen tial that supervi sion be alert and

constan t .

RecordsME NU 2

Amoun t toPurchasefor

F oodUsed Serving T otal

.0011

bé $ 10 .0048

3 0hd. .1125 .003 8

Green salad

.0018

1% pkg.

.0088

.0612 .0612

Per capita

Indi cates foodsdonatedby USDA.

CHAPTER IX

LAYOUT AND EQUIPMENTTherespon sibi l i ty for planning a lunch program is shared bymany people . I t is on ly fromthe cooperativeefforts ofal l concernedthat awe l l-p lanned service

,adequate for today’

s needs andinan tic ipation of future growth,wi l l resul t . School administratorsandthedirector of lunches have the responsibi l i ty of setting thespec ifications for the cafeteriaarea. T hey knowthat thelunchroomshould reflec t the educational phi losophy aroundwhich the en tirebui ldingis planned .

Thearchi tect i s chargedwi th theresponsib i l i ty for providinga physical struc tureto meet ‘

thestandards set by schoo l offic ials.

Each schoo l lunch manager should be consul ted by schoo l admin istrators andarchi tec ts ear ly in the planningstages of bui ldingor remodel inga lunchroom. I n thi sway, al l can con tribute fromtheir personal experiences so that the resul ting fac i l i tieswi l l bethebes t obtainable for the money expended . I t i s regre table thatin many si tuations the cafeteria plans arecompleted, andsometimes construc tionhas begun ,

beforethe personwho must be responsible for lunchroom operation i s consul ted . Often a manager finds that shehas pieces of equipmen t purchased at great expense which shedoes not need

,andmay be lacking smal ler

equipmen twhichwould addgreat lyto the effic iency of the ki tchen .

Thequestion maywel l be asked, “Howcan thi s happen?” Theanswer may be simply an oversight on the par t of busy schoo loffic ials

,or thearchi tec t s overconfidenceinhi s abi l i ty ; or i t may

be lack of confidence in themanager’s techn ical knowledge inthi s area. I f themanagerexpec ts to beconsul ted, sheshould bewe l linformed andexperienced in order tomake a valuable con tributionto theplanning.

244


F ayettevi lle Seni or High"School , F ayettevi l le, NorthC aro lina. B oardof

T rustees, F ayettevi lleC i ty Schools.

S C I ENC E CLAS S R OOMS

LI GR A

AT HLET I C B US I NES S ADMIN I

F ayettevi lleSenior HighSchoo l F loor P lan .


L

D I N I N G

PLAN R OOMAND KI T C HE N

Fayettevi l leSenior HighSchoo l Ki tchenLayout .

P E R S P E C T lVE LUN C H R OOMAND C OU

Fayettevi l leSeni or HighSchoo lLunchroomandC ourtyard.

Thelocation of the cafe teria needs study in re lat ion to accessibi l i ty of del iveries andtheo ther areas of the schoo l . Theloadingplatformshould be near the servicedriveway

,adjacen t to store

roomandki tchen,andaway fromplaygrounds andstudent traffic .

Thecafeteria should be somewhat i so lated fromc lassrooms so thatnoiseandki tchen odorsdo not disturb studen twork. I t i swe l l ,


A lunchroombeforeremodeling.

Samelunchroomafter remodeling.

l ayout andEquipmentfeet of floor space for eachmeal served in anygiven period . Theservingarea should be 1 square foot permeal , andthe diningarea12 square fee t per person . Thespaceneeded for s torage should beapproximate ly square foo t of floor space permeal served dai ly.

Thelayout of the cafeteriawi l l vary according to the sec tionof thecoun try

,the po l ic ies of the schoo l

,andthe general phi l

osophy of admin i strators toward schoo l feeding. F or example : I nareas of the coun trywhereoutdoor eating is prac tical andenjoyable

,an outdoor serving l ine may be provided . Thenumber of

studen ts to be fed at onetime, the length of the lunch period, andthe type of lunch to be served areal l determiningfac tors in layout .As forala carte space

,today

,emphasis is right ly p laced on pro

viding a complete meal,or“A lunch

,rather than on ala carte

i tems of a snack variety.Theki tchen area should be defined

,as far as space al lo tmen t is

concerned,as the food preparation area on ly

,andshoul d not in

cludes torage , di shwashing, orservingspace .A rec tangular ki tchen i s mos t effic ien t . F loors should beof a

slip-resistan t quarry ti le,ceramic ti le

,or terrazzo .Vinyl-asbestos

,

or rubber,ti leor l ino leummayalso beused, though less desirable .

C onsideration should be given to greaseproof andac id andalkaliresi stan t material . Floor areas around steamers should be independen tly drained . Curbs surrounding theseareas addacc identhazards

,andarenot necessary if the floor i s pi tched to drains.

Wal l s shoul d be easy to keep c lean . Glazed ti leto a height of 6fee t is desirable. Curved bases at thefloormakefor easy c leaning.

Waterproof plas termaybeused, andnon-absorben t,fire- resistan tacoustical t i le is desirable .Windows should providegood l ight andcross-ven ti lation . T hey should be high enough to al lowequipmen tto beinstal led'under them. A 48”si l l height i s usual ly adequate .C onsideration of glareshould be given to work areas fac ingwindows.

Thecei li ngshould be freeof plumbingandeasy to c lean .

P lumbing should p rovide for adequate drainage. C reasetraps,refrigerator drains, etc .

,mus t complywi th local p lumbing codes .

Adequate provi sion for co l d andhotwater is needed .

255

A center cookingun i t in a smal l school, B rookline,Mass.

Al l electrical in stal lat ion s should comply wi th theNationalE lec trical C ode. F ifty foot-candle power i s desirableforwork surfaces . T his i s normal ly achieved by about 5wat ts per square foo tof floor area. Approximately twen ty to thirty foo t-candlepower,desirable for other areas

,i s achieved by about 3wat ts per square

foot of floor area. Spec ialwiringandadded vo l tage areneeded forheavy dutyequipmen t .Ven t i lat ion i smos t importan t

,bo th for the comfor t of employees

andto keep the remainder of theschoo l freeof cookingodors . Aven ted hood over therange should exhaust about 100 cub ic feetperminuteper square foo t of hood open ing.

When plann ing spacefor instal l ing equipmen t , remember toal lowwork andc leaningspace around i t— an 18 inch c l earance forcookingequipmen t, anda 12 inch c learance for such equipmen t asrefrigerators .

Thereceiving area i s best served by a loadingplatformso thatsuppl iesmay be easi ly deposi ted fromtrucks. Fromthe platform

,

256


tray loweringdevice ; or this may be placed away fromthe servingcoun ter .Ahot food space heated by gas or e lec tric i ty of the dry type

is preferred . R ec tangular containers, approximate ly 12x20 inches,make i t possible to cook in thecon tainer andthen transfer direc t lyto the s teamtable . A co ld food”sec t ion may be provided, but i snot neededwhen the serving time is short andsupplies may beeasi ly brought fromthe refrigerator . A

“sneeze bar

,

”or protec ted

glass area, about 10 inches high , over the food is requi red bymanyhealth agencies to pro tec t the food fromcon tamination by customers .

Thetrayrai l should be so l id or tubular, approximate ly 12 incheswide . A 27 inch height i s good for primary or e lemen tary schoo lchi ldren

,32 inches for junior high, and32 to 34inches for senior

high schoo ls .When a tray rai l i s to beused by studen ts of differen tgrades , i t shoul d be remembered that tal ler ones have ' less difficul tyadjustingto a lower rai l than smal ler ones to a higher one.Mi lk di spen sing is bes t done through se lf-service . Horizon talchests

,wi th orwi thout an automatic e levatingdevicebutmechanical ly coo led

,area necessi ty.Mi lk dispensers areavai lable for

bulk usein 3 5 or 10-

gal lon con tainers . A 10-ounce mi lk cupi s needed in self-dispensingto al lowfor aeration ,

and,at thesame

time,to meet the requiremen t of 8 ounces of mi lk for the “A”

lunch . General ly,thi s type of service is not sui tableifmany stu

den ts need to be served quick ly. Also,al thoughmi lkmay be less

expensive ifbought in bulk, spi l lage i s aproblem.

Serving l ines. Thenumber of servingl ines andthelayout of theserving area may vary great ly. I t i s general ly agreed that twoservmgl ines areneededwhen 300 s tuden ts areserved .Onel ine forserving3 00 is possiblewhen a staggered sys temi s in effec t, ifmorethan oneperiod i s used

,or if a longer lunch period i s al lowed . I f

3 00 to 500 areto be served at onetime, three l ines aredesirable ;from500 to 700, four l ines ormore areneeded, dependingon theabove fac tors.Thetraffic flowto andfromthe serving lines is extreme ly importan t .Most schoo ls have the en trance to the lunchroomfrom258

Serving counter at theentranceto a cafeteria, LowerMerion T ownship ,

Pennsy lvania.

corridors at the rear, opposi te the serving coun ter . Thestuden tpasses through the dining area

, getshis food, andreturns to a

table . I n thi s setup , the ki tchen i s direc t ly behind the servingareaandthere i s a l inearmovemen t of food to thecoun ter .Ano ther plan i s for the s tuden t to go fromtheen trance direc t ly

in to theserving lines, andthen in to thedin ingarea. T his planhasbeen successful ly used in the LowerMerion Sen ior High Schoo lin Pennsylvania. Here

,the ki tchen i s at oneside. Refi l l ing of

coun ters i s done on portable trucks duringa break in theservingl ines . T rucks for di shes andtrays el iminateexcessive equipmen tandlabor . T his ki tchenhas 40 p ieces ofmovableequipmen t, so i svir tual ly a ki tchen “onwheels .

Ano ther p lan of servingi s cal led the scramble orho l lowsquarep lan . Studen ts en ter in to a largearea andthen go direc t ly to thecoun ter servingtheir choiceofaparticular food . T his plan does notplaceparticular emphasis on theservingof thecomplete A meal ,but rather lets the studen t selec t alacarte i tems .

259

KI TCHEN

LOBBY

La naiSCALE IN FEET

GROUND FLOOR PLAN

LOWER MER ION HIGH SCHOOLDI ST R I CT

DRAWN BY

JEF F HATMAN


A two- level belt for packaging food. C oldfoodbeing packedon thelowerbelt ; foodto becookedpackedon theupper belt, B remerton ,

Washington .

Seepage13 2.

thiswrap ,when opened,serves as a desk cover .Hot food is packed

in a foi l ovenwrap andreheated at the schoo l . Sizes of servingsarevaried between grades 1 to 3 and3 to 6 . Thecos t of thedisposable paper andfoi l is approximate ly 4cen ts per meal . T hiscos t i s offset by the fac t that no investmen t is madein space andlargeequipmen t . Theplan i s said to encouragehigh lunch partic ipatiou

,espec ial ly in thelower grades . Theteachers fee l that less

confusion resul ts andthat bet ter supervi sion is possible in the c lassroom.

On the lower bel t employees arepackaging thefood thatwi l lbe cooked just beforeservmg time . Theupper be l t is for the co ld

tul l produc t ion ,lunches perdayarepack aged.

Thefoi l pans areplaced in a cookingoven . Thetemperaturesareset for 3 7SOF . (lower for foods requiring less heat ) , andon lythe amoun t needed for first service period i s cooked . (Each ovenho lds 104pans . ) Whi le thepackaged food i s served , the food forsecond service i s beat ing, so that each studen t receives freshlycookedhot foods por tioned to meethis appet i te . As each foodi temhas i ts own compartmen t or soufflesec t ion

,sauces andgravies ,

vegetable juices ,hot breads, etc .do not combineflavors .

A portablewooden car twi th asbestos tops i sused forho ldinghotandco ld racks . Thecarthas large pneumatic ti res so that i t may

Foi l pans beingp lacedin spec ial oven , Bremerton ,Washington .

Portab le foodcarts,B remerton ,

Washington .

bewheeled outside across the playfield. Because al l the food iscovered

,i t can be easi ly transported to o ther bui ldingswi thout

heat loss andunder the mos t san i tary condi tions . On rainy days,a l ight p las tic cover i s put over thecart .Schoo lroomfoodservi ce. After receivinghis lunch, thes tuden t

opens thetransparen t overwrap,maki nga doi ly forhis desk. T hi s

sheet catches al l spi l lage andc rumbs and,when fin ished, the stu

Lunchin thec lassroom. B remerton,

Washington .


T his bag lunch meets al l requiremen ts of the A lunch . Subst i tut ions aremade for easier packing— i .e fresh apple for applesauce

,carro t sticks for but tered carrots . Al l -paper containers are

used .

T his type of service meets the need of schoo ls too smal l to befinanc ial ly sel f-supportingto have ful l equipmen t .I n oneins tance

,bag servicewas inauguratedwhen lunchroom

spacewas taken for c lassrooms,so that a double session might be

avoided . Onehelper at the si te serves thebag lunch andco l lec tsthemoney.

ALazy Susan servingcoun terwas espec ial ly designed to speedthe servingl ine . T his equipmen t , instal led in the Darien,

C onnec t icut

,high schoo l

,not on ly makes service quicker but uti l izes em

ployees to the bes t advan tage . Here onewoman serves the A”lunch vegetable salad . Amovable cart ho lds ro l ls

,which areplacedon the plates .

Anothermeans of speedingservice is by usedamovable bel t .

Eatingbag lunches thec lassroom. Oakland, C al ifornia.

Lazy Susan turntab leservingcounter. Darien,C onnecti cut.

Using produc tion - l ine methods, the tray i s suppl iedwi th si lver,

mi lk,straw

,hot dish

,andbread as i t passes the serving coun ter .

Thestuden t en ters a turnsti le after deposi tinghis money, picksuphis complete tray, andgoes onhi sway. T his deviceworks verysuccessful ly at C athedral High Schoo l , Springfield

,Massachuset ts .

Thedin ing arrangemen t i s largely amat ter of seat ing. I f smal ltables for four areused ,

i t i s necessary to provide 12 square feetper person— and15 squarefeet is desirable . Smal l tables have theadvan tageofencouragingquiet talk, andthus areeffec tivein reduc ing noi sein the lunchroom. Smal l tables also encouragea

fami ly- typeatmosphere.Long, rec tangular tables seat ingsix,eight,or tenmay reducethespaceneeded to 8 oreven 6 squarefeet perperson. I f space i s inadequate

,thi s type of tablei s often anecessi ty .

I f space permi ts,a lower tablemay be used for e lemen tary

schoo l chi ldren . However,if the samespacemus t beused bo th by

smal l chi l dren and7thand8thgraders, tables should beof averageheight, approximately 17 inches from thefloor . A self- leveling

267

A movab lebelt serving l ine. C athedral HighSchool , Springfield,Massachusetts.

Small tab les encouragea p leasant atmosphere. B rookline,Mass . Pub li cSchools .


tables andchairs sui table for diningmust beset up andtakendown for each meal . T his invo lves t ime of the custodial staff.T ableswi th at tached benches s tored in thewal l may answer theneed butdo not have al l theadvan tages of separate tables andchairs . San i tat ion i s ano ther problem

,espec ial lywhen the din ing

area is combined wi th the gymnasium. A hasty sweeping justbeforethe lunch tables areset upmay leave dus t part ic les in theair. I t should beremembered that the din ingareaused formul tiplepurposes places some restric tions on al l func tions, anddemandsexac t scheduling of ac tivi ties . T hese poin ts should be we ighedagains t theeconomies achieved .

Theservingdi shes, si lver andtrays neededwi l l vary Wi th theschedule of lunch andthe effic iency of di shwashing. Suffic ien tdi shes to servetwo thi rds of the maximumnumber fedis a goodrule of thumb

,if di shwashing is adequate . Dishes may be of

vi trified china,plastic

,or heat-resi stan t glass, each ofwhi chhas

some advan tages anddi sadvan tages . P last ic dishes arel ighter anddo not break

,andare

,therefore

,desirable for feedingelemen tary

schoo l chi ldren .An 8”or 9”diameter p lateis adequate . Sec tionaltrays for servingfooddo not encourage desirable home- type tablehabi ts . E i ther si lver p lated or s tain less s tee l tablewareof one-p iecemo ld i s desirable . T rays areavai lable inmetal , plastic , andpressedfibers . A tray should bese lec ted thatwi l l not buckle under theheat of di shwashingandwi l l not easi ly chip or crack . Theusualsizes for schoo l usearel 2x16 inches and14x18 inches.

Thedi shwashing area should be so located that the leas tamoun t of c ross- traffic is encoun tered . T hereforethe di sh area i sbest p laced near theexi t . T his means that c lean dishes mus t bereturned to the serving area by crossing the din ing roombut ispreferableto having studen ts return soi led dishes to a space neartheservingarea. A separate di shwashi ngroomhelps con tro l noise .Thecons truc tion of thedi sh area should complywi th sugges tionsgiven for ki tchen construc tion .Vent i lat ion i smos t importan t bothfor thecomfort ofworkers andto insuresuffic ien t air flowfor thedryingof dishes .

Approximate ly 60 to 80 square feet of space i s needed for auni t270

A racklessdishmachinefor a largeschool . Hobart C o.

wi th a single- tank dishwash ingmachine; 180 to 210 squarefeetfor aun i twi th two tank dishwashingmachine.More space shouldbeplanned for a dishmach inewi th a bui l t- in scraper . F or a largeschoo l servingat least lunches

,a rack lessmachinewi l l need

a space 18 feet in length for the machinei tsel f.Adish-returnwindoworcoun ter spacewi th garbage scrap blockmaybeprovided . A height of 18 inches reduces noiseandconcealsunat trac tive appearance . However

,an opening 3 fee t in height

avoids head bumping. Thelength of open ingdesirable is 5 fee t foronel ine , andapproximate ly 12 feet to provide for two l ines of

studen ts returning dishes at one t ime . A conveyor be l t- typemechani smmay be used in larger schoo ls to bring soi l ed dishesfromthedin ingarea.

Theso i leddi sharea must be of suffic ien t length to providespacefor scrapingandto accommodatedish racks . Di shesmaybe

271

Adi shreturnwindow. B rookline,Mass .

,Pub l ic Schools .

sprayed over a pre-wash sink to remove food partic les beforeentering the dish machine , if the machine does not have an

at tached food scraper . A disposer for foodwaste i s convenien t andsan i tary . Thedisposer shoul d have a 1 to horsepower motor .However dishwashing is done, a suffic ien t amoun t ofhotwater

i s needed to achieve a final rinseat 1800 F . A prominen t lydisplayed thermometerwi l l al lowemployees to check temperaturesconstan t ly.

Automatic detergent feeders andawet ting agen t in jec tor forthefinal rinse aredesirable .A three-compartmen t dishwashing sink may be used for handwashing in smal l schoo ls

,but a dishmachine i s preferable . A one

compartmen t dish machine,ei ther the manual or conveyor type,

is usual ly suffic ien t forup to 300meals ; anda two- tank machinefor over 300meals i s recommended .

272


studen ts ; thereforespace shoul d beprovided so that studen tsmaysi t down andeat in a soc ial ly st imulating environmen t . I f theyareconfined in a dimly l ighted, cheerless room,

where they mustteeter on stoo ls or straddle picn ic - typebenches

,wecan expec t

badbehavior . Ashas been men t ioned before,desirablebehavior

in the lunchroomsets a tone for behavior in the rest of the schoo l .Thepo l ic ies determined large ly by the board of educat ion andthe schoo l admin istratorswi l l havea defini te effec t upon the finaldec i sions thatwi l l bemaderegardingspaceandequipmen t in thelunchroom. I f a short schoo l day i s in effec t, usual ly thelunchperiod is shor t andmay come too early in theday for the “noon”meal . I n such an instance, more servingareamay be needed becauseeveryone must eat in a shor t time . On the o ther hand

, a

schoo lwi th a longerdaymay stretch out the total lunch time,

and, by using fac i l i ties i n

“laps, maydowi th less serving and

eatingspace.

Equipmen t

A guide showing the equipmen t needed for servingfrom200 to300meals i s on page287 . I t should be understood that the p iecesaremerely recommended or sugges ted andarenot mandatoryMany fac torswi l l beweighed by those p lanning lunchroomequipmen t .Theamount ofmoneyavai lable for equipmen t is the first de terminingfac tor . I t is poor economy to insi st on havingal l desirableequipmen t if youmus t take inferior artic les . On theo ther hand

,

youcanno t inves t in some extravagan t i tem,so expensive that

o thersmust be sacrificed .

Expectedgrowthof the schoo l lunch programwi l l affec t theplanningfor equipmen t . Wi th the rapid growth of schoo l enro l lmen t

,i t i swise to antic ipate theequipmen t needs of five years or

even ten years‘hence. I twi l l be moreeconomical to buy a 20 to

30-cubic foot refrigerator, rather than a 10-cubic foo t one, evenfor a schoo l serving 100meals, if i t is expec ted that the s tuden tbodywi l l doublewi thin ten years .

C onsider employmen twhen planning for equipmen t . I t i s an274

l ayout andEquipmentac tual saving to provide effic ien t labor- saving equipmen t . F orexample , awel l -planned d ish roomwi th a pre-wash sink andanautomat ical ly t imed dishwashermaymean add ingoneless personlater on

,and

,at thesamet ime

,wi l l provide san i tary d ishwash ing.

A 30-quart mixerwi l l mean that baked goods,which areprofi ti tems

,aremoreeasi ly prepared .An effic ien t p ieceof equipmen t i s

an inves tmen t .I n consideringequipmen t needs, thelunch programdirec tor ,the schoo l administrator

,andthe schoo l lunchmanagermaywish

to consul twi th ki tchen plann ingexperts . Usual ly,the archi tec t

of the bui ldinghas such a consul tan t onhis staff, or he may cal l

for the services of an equipmen t engineer fromoneof thevendorsof large equipmen t . Thestate schoo l lunch departmen thas trainedsupervisorswhowi l l be glad to givevaluable advice on thes izeandtypeof equipmen t best sui ted for various sized schoo ls . Theequipmen t that i s purchased shoul d be the resul t of very carefulp lann ing. I t isunfortunatethat

,in a fewins tances

,schoo l ki tchens

arest i l l being planned by the archi tec t or an equipmen t supplyengineerwi thout consul t ing the direc tor or schoo l lunchmanagerwho mus tworkwi th theequipmen t .When cooperative plann inghas determined the equipmen t

needed,most schoo l boardswi l lwish to purchasefromcompeti t ive

bids . Thereason i s the same as for thepurchase of foods . (SeeC hapterVI . ) Havethevarious brands of equipment on themarketbeen inspec ted?Have they been demonstrated orused in anotherschoo l ki tchen? Thespec ification should bewri t tenwi th thedesired model in mind . T his s ti l l al lows leeway in b idding, as an“original c lause al lows a dealer to bidon a s l ight ly differen tmode l that may adequate ly fi t your needs .

Samp lespecification for table

B aker’s tables, oneeachfor average-si zedschoo l . T op of tableto beconstructedof 3 inchsec tional k i ln-driedmap le, gluedtogether andheldbymeans ofdowel rods running fromsideto side. T op to havea8 inchraisededgeon theback andbothends . T op moun tedon enc losedgalvani zediron base; ti l ting bins anddrawers easi ly removed.T i ltingbinseachtomeasure21 inches long, 20 incheswide, and9 inches

275

deep . T o bemountedon pipelegs andadjustablefeet. Finish to beFrenchgray Duco oral ternatestain less steel .Workingheight 34inches,total height 3 7 inches, length 72 x 80 inches.

Spec ifications vary from the short forms,s imply naming the

mode l number, to a detai led spec ification of every part . I f an oldpiece of equipmen t i s to beturned in ,

provision should be madefor this in thespec ification . Thetime of del ivery

,warran ties or

guaran tees, andthe avai lab il i ty of service areo ther points to

consider .When al l the bids have been received, compare themcareful ly.

Thelowest-priced i temmay not be the best buy, un less each vendor i s biddingon an iden tical makeandmodel . C onsider also theexperience

,rel iabi l i ty

,andin tegri ty of the vendor, the promised

de l ivery date,andtheservice guaran tee.

F ixed or instal led equipmen t should be consideredfirst— sinks,s toves

,canopies

,ovens

,dishwashers

,cabinets

,refrigerators,

freezers,

coun ters,racks

,s teamers, peelers, andchoppers— if

provided .

T here aremany types of sinks, each designed for a spec ific job.

Thepot-washing sink shoul d have threecompartmen ts ; oneforscouring, oneforwashing, andonefor rinsing. Sinks areusual ly24x 30 x 14inches . Thedepth of thesink i s importan t . I t shouldbe deep enough to soak the larges t pans being used, but i tshouldn’t beso deep that an average-sizewoman canno t usei tcomfortably . A good depth i s 12 to 16 inches . T his al lows the easysoaking of bun pans . Theheight of the sink i s usual ly 34to 3 6inches . A flat sec t ion of coun ter- top between soaking sink andwash sink al lows space for scouring at a good working level .Spec ial ly fabricated pot sinks areavai lablewi th a perforated gri l l ,or so l id surface

,at coun ter height for scouring.

Themop or services ink i s a general sink for the c leaning of

mops andrags . I t consis ts of onecompartmen t,usual ly low, s tanding30 inches fromthefloor.A can—washinguni t i s not ac tual ly a sink

,but rather an area

wi th a floor drain,suppl iedwi thhotwater or l ivesteamfor the

steri le c leaning of garbageandwaste cans .

276


B efore stoves arepurchased, a dec i sion is to be made on thefue l to be used . T hiswi l l bedec ided by theavai labi l i ty andratesof the fue l in each local i ty. Gas— manufac tured

,natural

,or the

so-cal led bo t t led gas— e lec tric i ty,andpossibleoi l andcoal in some

sec t ions of the coun try,shoul d be considered .

Thehome- type range shoul d not beconsidered for theschoo llunch except as an emergency measure, becausethe smal l size i snot designed to take the larger ket t les needed for quan t i ty cooking. A restauran t-typerange , sometimes called the “café line

,

”i s

smal ler than a heavy-duty s tove . I t i s sui tablefor thelunchroomservmg less than 100meals . A one-uni t range may be used in a

schoo l servingmore than 100,if a steam- jacketed kett le or a

teamer is provided to preparemany foodswhich otherwisewouldhave to becooked on top of thes tove. T oday there i s a trend awayfrom top

-s tove cooking in favor of steamers ands teamjacketed

A smal l rangei s suffic ientwhen a steamer andsteamjacketedkettlecombination i s used. B rookli ne,Mass . Pub lic Schools.

l ayout andEquipment

Aheavy-duty rangeandbakeovens.

ket t les. F orgeneral lunchroomuse, however, the heavy duty rangeis recommended . Therangeusual lyhas a covered top over theburners to conserve heat andgive more cooki ng surface . Sometimes oneor two open burners areprovided for quick preparationof a smal l amoun t of food .

B akeoven smaybe purchasedwi th fromoneto four decks, eachapproximately 30 inches in depth and8 inches high . Ovens shoul daccommodate bun pans 18 x26 inches . P lans formaximumbakingshould beconsidered .

R efrigerat ion spacewi l l vary not on ly wi th the size of theschoo l but alsowi th thefrequency of perishabledel iveries . F or

the smal l schoo l,amin imumof 3 5 cubic fee t is needed . F or a

279

Awalk-in refrigerator.

schoo l serving 3 50 lunches, an 8 x 10 foo twalk-in refrigerator isusual ly less expensive percubic foot than a reach- in type . Althoughthe main tenance cost of awalk-in may be s l ight ly higher than a

reach- in,thewalk- in refrigerator saves labor . B oxes of ce lery or

let tuce may be del ivered direc t ly in to the uni t , whereas thesevegetables must be taken from the crateandre-stored in therefrigerator . T his takes time, andun ti l an employee i s free tostore thevegetables, the crate probably s tands in theki tchen andis a hazard to heal th andsafe ty.


A combination steamer andsteam-jacketedkettle.Market ForgeC o .

reten tion of vi tamins . I tmaybeused also for hard cookingof eggsandmakingcus tards, just tomen tion two possib i l i t ies . Thes teamjacketed ket t lewi l l cook anythingthat could becooked outhetopof the s tove . Baked beansmaybe prepared fromsoakingto serving.

Liftingof heavy ket t les i s eliminated,andas thesteamer empt ies

A portab le potatopeeler. Hobart C o .

Thecut ter or Chopper does mechan ical ly andspeedi ly everythi ngthat i s donemanual lywi th a French knife . I t i s awonderfultimesaver in the larger schoo l lunchroom.

Theelec t ri c sl icer is particular ly adaptableto the s l ic ing of

meat . Here,again ,

food costs may be reduced by port ion con tro lof an expensivefood . Thehand s l icer i s sui tablefor on ly thevery smal l schoo l . T o be most effic ien t , i t should be secure lyfastened to awork coun ter ; otherwi se, two employees areneededto operate i t — oneto steady i t

,andtheo ther to s l ice.

Aguidefor equipp inga schoo l lun chk i tchen servingdai ly200— 3 00ho t lun chesC OOKI NG AND BAKI NG EQU I PMENT

R ange, commerc ial type:Heavy-duty, sol idtop . 30 to 3 6 incheswide;283

A foodcutter inuse. B rook line,Mass . Pub li c Schools.

onesection,avai lablewi thoven or pan storageshelves; insulatedovenswi th automati c heat contro ls andremovableracks .

Oven,bakingandroast ing: 3 -deck ; automati c temperaturecontro l at

eachdeck level ;deck capac i ty 18 x 26 inches.

Steam-jacketedket tle: Aluminumor stain less steel ; 20 to 3 0 gal lon,

wi thsafety valve; ti l tingor stati onary; tangen tdraw-offdesirable.C ompartmen t steamer: Two compartments ; 1 bushel capaci ty (5 lb.

or higher under pressure) ; in terior of stain less or galvani zedsteel ; exterior of stain less steel orenamel ; safety valves ; safety locks ondoors.

Perforatedstainless steel basketsdesirable.Hoodor canopy:Overal l cookingandbakingequipment.

ME CHAN I CALEQUI PMENTCutter or ch0pper:Mayusemixer attachment in placeof this piece

284


B rushes : Pastry— two needed.Vegetable— two needed.C o lander: Aluminumor stain less steel ; approximately 11 to 16 qt .;oneneeded.Cut lery: B on ing knife, one; approximately 6 inches ; flexibleblade.

Frenchcook’

s kni fe— two ; approximately 10 inch blade.Paring kni fe, spear or c l ip poin t— two ; approximately to 3 inchblade.

Peeler,handtype— float ingblade; three.

S l icer,hotel or roast— approximately 12 inch blade; one.

Spatula— onenarrow-blade,onewide-blade; regular flexibi l i ty ; 8 to

10 inches long.

Steel,sharpening— one; 12 inches long.

Turner,

“hamburger”— two ; stain less steel ; 3 to inchflat area.

Fork, pot— two - tined; forged;hardwoodhandle; 14inches long.

Ladles: Stain less steel .Longhandle— 14c . (2 oz . ) Two-threeneeded.

c . (4oz . ) Two—threeneeded.c . (6 oz . ) Two- threeneeded.

1 c . (8 oz . ) Two-threeneeded.Shorthandle. F orgeneraluse; oneneeded; si ze, 2 to4c . (16 to 32 oz .Measures :Aluminumor stainless steel . Two each.

1 cup si zegraduatedin 14c .

1 qt. si zegraduatedin cups .

2 qt . si zegraduatedin cups.

1gal . si zegraduatedin quarts .Openers: C an : T ablemodel ; heavyduty; adjustable; removableparts

for c lean ing.

C an andbottle: Two needed; smal l ; bandtype.P o ts andPans:Bakepans : Six needed; aluminum or stain less steel ; seamless ; twodrophandles ;depth 2 to 3 inches ; 22 inch lengthby 20 inchwidth .

Bun or sheet pans : 12 to 20 needed; moreifusedas trays on storagetrucks ; aluminum,

stain less steel,or tinnedsteel ; 1 in chdepth; 26 inch

lengthby 18 inchwidth.Doubleboi ler : Aluminumor stain less steel ; flat bottominsert ; fi tted

cover .Roast pans : Two needed; aluminumor stain less steel ; twodrophandles ;depth5 to 6 inches ; 20— 22 inchlength by 16 or 20 inchwidth.

Saucepans : Aluminumor stainless steel ; commerc ialweight ; longhandle; 4qt .286

l ayout andEquipmentSaucepots : Two needed; aluminumor stain less steel ; 2 loop handles ;

20 qt.R o l l ingpin :Heavyduty ; length 14inches ;diameter4inches.Scales : T ablemodel tomeet requirements for commerc ial type; 25— 30

lb.weight.Scoops : Stain less steel ; oneofeachsi ze.

No. 6 No . 8 No . 12 No . 16

No . 20 No. 24 No . 30 No. 40

Scraper,bowl : Two nonmetal l ic blade; 4to 6 incheswide.

Shears,ki tchen : Two ; steel ; 7 to 8 inches .

Sieve,

flour : Aluminum; 16 to 20 inchesdiameter.Spoons :Measuringandmixing. Two sets each.

Stoo ls :Metal orwood.Strainer : Stain less steel ; 10 to 12 inchesdiameter.T rays : Aluminumor stain less steel . Four needed.Whip : Two ; corrosion-resistan twire; 14to 20 inches .

T hermometers :Oven :Minimumtemperaturerange200° to 600° F .

R oastmeat : Stain less steel stem; sealeddial ; 140° to200

° F . in 5 ° scale. Two needed.T ongs : Aluminum; 9 to 12 inches.

Aguidefor equipp ing a servi ce area servingdai ly 200— 3 00ho tlunches:Serving coun ter: 28 to 30 incheswide; 15 to 20 feet long; stain less

steel ; open spaceunderneath fordish truck or cabinet space.T ray sec tion :Oneforeach servingcounter ; portableplatform.

Hot foodsection : F ormaindi shes andvegetables ; four rec tangul aropenings to accommodatefour 12x20 inchpans ;heat byelec trici ty, gas,or steaml ine.C oldfoodsec tion : F or breads

,salads, frui ts, anddesserts ; approxi

mately 6 feet long.

T ray rail or sl ide:Metal ; so l idor tubular ; entirelength of counter .Mi lk service: C oo ler-typeordi spenser,depending on local regul ations governinguse.

Aguide for equipp ing adin ing area servingdai ly 200— 3 00 studen ts:T ables:Woodormetal ; tops, heat andstain proof; for seating4, 6, or

8 pupi ls ; 23 , 26, or 29 inches high.

Longtables for 6: 8— 10 squarefeet per person.

R oundtables for4: 12 squarefeet per person.

287

Chairs:Woodormetal ; 11, I 3 , 15 or 17 inches high ; to 6 inchkneespace; posturechairswi thrubber bumpers ; fo ldi ng chairsdesirable.R acks andshelves: F or coats andbooks as needed

,desirableto provideoutsidelunchroom.

Aguidefor equipp ing adi shwashing area serving 200— 3 00 studen ts:Soileddishtable: Stain less steel top 24to 3 6 incheswide; shelfunder

neathfor storageofdishracks. Drainageof tabletop essential .P rewashun i t: P rewashingunderwater spray. Provide22 inch minimumtable—top spacebetween pre-wash anddishwashinguni t.D ishwashingmachines: Single-tank rack, conveyor type; stain less

steel ; open endswi th curtains ; timedconveyor; 140° F .washwater ;boosterheater or auxi liary heatingas regulatedby stateor local authorities.

D ishracks: Fiveto seven needed. C orrosion-resistan tmaterial .C leandishtable:Length to ho ldat least threeracks ; stain less s teel

top ; shel funderneath for s torageofdish racks .

D ishtrucks:Oneor two ; for transportingc leandi shes to servingareaandfor storingdi shes ; stain less steel ; rubber—tiredbal l bearingwheels ;rubber bumpers ; two swivel andtwo rigidwheels.

Scrapers: Two or threeforusein scrapingdi shes.

E ffic ien t equipment pays dividends by improving sani tation,

reduc ing labor andfood costs,andby improving the food value

andappeal of the menu.

Sani tat ion is more easi ly main tained if equipmen thas smoo thsurfaces, rounded corners— fewer “hiding

”places for dirt andbacteria. Dishwashing becomes more effic ien t when an adequatesupply ofhotwater ismadeavai lablethrough theoperat ion of a

boosterwater heater. Equipmen t properly p lacedmeans effic iencyandthorough c lean ing of surrounding area. Good refrigerationmeans conven ien t s torage andless danger of food contamination .

Labor costs are lowered when wel l -chosen equipment isinstal led . I t i s essen tial that each hour of labor shal l produce anincreasing number of A” lunches

,as labor cests ri se . Wecan

’tafford to havethe time of highly paidworkerswas ted on s low

,

time-consuming jobs, which often wastefood as we l l as time .Usingan e lec tric s l icer may yie ld several more uni formservingsofmeat than hand s lic ing. Theuseof a steamer or steam- jacketed288


CHAPTER X

SAN ITAT ION AND SAFETY

T o in surecomp letepro tec t ion of al l who eat in the schoo llunchroomfromany possibi l i ty of food con taminat ion is a seriousresponsibi l i ty of the lunchroommanager . I t is shewhomust contro l c lean l iness andsani tation . Her objec tive is to serve at trac tive

,

who lesome food prepared in a c lean ki tchen andhandled by employeeswho have been trained in the highest s tandards of personalc leanl iness andfood handl ing. C onstan t supervi sion of thequal i tyof food purchased

,storage fac i l i ties, refrigeration,

equipment,and

dishwashing i s needed . Thepersonnel mus t not on ly be trainedbut supervi sed proper ly.

Thelocal heal th departmen t andi ts san i tarian should be theconstan t al ly of the manager . I f he doesn

’t cal l on you— cal lhim!Weal l feel encouraged afterwehave received agood ratingfromour local sani tat ion officer

,but sometimeswemay be inc l ined to

fee l “put out”when he finds some infringement of the regulations,

espec ial ly so ifwefee l thatwehave no con tro l over the condi tions .Ac tual ly

,every visi t froma heal th officer shoul d teach us some

thing, becausewecan look at our lunchroomthroughhis eyes andseethings that in the hurry of everyday affairswehave never seenbefore .Didyouever take aflashl ight andlookup in to the hood overyour stove?Mos t ofus neverdo, but the heal th officer does, andtrue enough i t coul d s tand a c leaning.Many o ther minor poin tsonwhich youmay improve your lunchroomwi l l come to l ightunder that flashl ight beam! Acquain t yourselfwi th the manwhocan help youto bet ter sani tation .

I n addi tion,i t is necessary to have agoodworkingre lationship

wi th the schoo l physic ian . Heis usual ly the personwhowi l l determinewhat physical examinations or tests shall be given to em290

Sanitat ion andSafetyployees. Someheal th departmen ts prefer that each schoo l lunchemployeeshould receive a physical examination at least once ayear .Many departments also insis t that al l food handlers receivea lungX-ray each year . However, al though today a skin test fortuberculosis is common ly given,

X-rays areinc luded on ly on a

doc tor’s advice ; and,wherei twas once routine procedure to havetyphoid tests given year ly, this procedure is nowfe l t to give asenseof false securi ty andi s, therefore , not administered .

Employeeswho have been i l l should be examined by the schoo lphysic ian before they return towork to make sure that they arefree of infec tionswh ichmight be passed along to o thers throughfood handl ing. I t i swise to have a defini te po l icy deve loped on

this point so that al l employees understand i ts importance .I n-servicetraining in food handl ing i s mos t importan t . Thelunchroommanager should di l igen t ly supervise andcorrec tunsat isfac tory personal habi ts andseethat procedures for safe ‘ foodhandl ingbecome routine. I n establ ishing such training, the localheal th agency can bemost helpful in securingfi lms andprovidingdemonstrat ions . T o seean agar plate onwhich bac teria have beenincubated after someonehas coughed over i t is an exce l len t teaching device . When employees real ize that coughing or sneezingaround food can spread harmful bac teria they aremuch more interestedin improvingthei r habi ts . Ano ther interestingexperimen tis oneof refrigeration, showing thegrowth of bac teria in foodwhichhas not been refrigerated buthas been al lowed to stand atroom temperature for several hours . Al though the co lonies of

bac teriawhichmaybe seen arenot al together harmful , theworkeris impressed .

Employees should be t rained to remove not on ly the con tamination they can see, but to be aware ofunseen organisms . T hi smeansestabl ishing good c leaningmethods, keeping a good supply of

c lean ingsupplies, andmak ingtheirusean everyday habi t . T o helpemployees fo l lowthec leaning schedule , i t iswise to pos t nearbydirec tions forusingandc leani ngeach piece ofmechanical equipmen t— for example

,themixer

,cut ter, anddishwasher .

Themanagermayconduc t thetrain ingprogrambyworkingwi th291

each newemployee, or in groups , or through sessions conduc ted inconjunc tionwi th her heal th department , or through the state schoo llunchworkshop . T rainingin sani tat ionmust be cont inuous .As allnewemployees areemployed, theymust be taughthowto handlefood properly. O lder employees need reminders so that theywi l lnot become care less .

T here aretwo princ ipal sources of food-bornediseases . Thefirstis thefood i tsel f; andthesecond is the transmission through foodof infec tions fromhuman beings.

Onetype of food poisoning caused by food i s trichinosis frominfec ted andimproper ly cooked pork produc ts . Another is tapeworm

,which may come fromei ther infec ted pork or beefwhen

it is inadequate ly cooked . Other bio logic toxins causingfood poisoningmay comefromshel lfish ormushrooms. Salmonella in testinalinfec tions,which areby far the mos t frequen t andserious of al l

food poisonings, resul ts in severe vomi tinganddiarrhea. Thegermsareendemic in flocks of poul try and

,un less thoroughly cooked, the

meat of bo th chicken andturkey,aswe l l as theeggs, is capable of

transmi t ting the disease . I t i s importan t that food handlerswashtheir hands thoroughly after handlingpoul try andeggproduc ts sothat theywi l l not pass on anypossible Salmone l la infec tion to rawfoodswhi ch theymay subsequen t ly handle .I nfec tions transmi t ted fromhuman beings through food areoften

caused by staphylococcus, a germusual ly nicknamed “staph . I t

can l inger in the throat andnasal passages of thosewho havehadrecen t co lds

,or i t maymigrate frompimples, boi ls, or infec ted

cuts andburns . Thegerms arereadi ly transferred to food fromsuch open skin lesions .As staph thrives in lukewarmtemperatures

,

i t becomes espec ial ly ac tive in such foods aswarmed-over chicken ,

turkey orhammixtures,c reamed foods

,andcus tard desserts .Most

cases of s taph poisoningaretraced to improper ly refrigerated food .

O ther in test inal in fec t ion swhich can betransferredfrom in

fec tedpersons to o thers through thehandl ingof food aredysenteryandtyphoid . Fortunate ly

,theseareraretoday, but areextreme ly

seriouswhen they occur . T hese infec tions areusual ly passed fromonehuman being to ano ther through food thathas been con tami292


3 . C lean food. Food may be infec ted by coughs, sneezes,handl ing,

dirty equipmen t,vermin

,an imals

,andwastes . I t should be

protec ted duringstorage, preparation ,display

,andservice .

4. R ight temperature. C o ld stops germs fromgrowing; heat ki l lsthem. C o ld foods should be kept chi l led ;hot foods should bekepthot . P repared food shoul d never beleft standingat roomtemperature oneunnecessaryminute .5. Healthyworkers . Foodworkers must be heal thy

,for co lds

ando ther diseasesmay be passed to others . Germs frominfec tedcuts

,pimples

, orboi lsmaycause food poison ing.

Personalhealthhabits ofworkers should be encouraged . Neatness of person inspires self-confidenceanddiscourages s loven lyprac tices . Thefo l lowingquest ionnairehas been found effec tive :

PER SONALSANI TAT ION CHECK LI STF OR LUNCHROOMWORKE R S

Beforeyouhandlefood, besureyoucan answer“yes”to thesequestionsDidI havea bathtoday?Do I keepmy hands c lean?DidI usean anti -perspirant?Aremyundergarmen ts c lean?I smyuniformspot less andwel l pressed?I smyhair c lean?I smyhair net contro l l ingany loosehair thatmight get into food?Aremy fingernai ls reasonably short andclean?Domy shoes supportmy feet comfortably?Guardyour ownheal thandthehealthof o thers as foll ows1. Protect yourself fromco lds byeatingproperly. The“A lunch i s

as essential for youas for thechi ldren . Don’t let snacks taketheplace

of a regularmeal .2. I f youhavea co ld,don’t sharei t . T o cough or sneez eoruseahand

kerchief near foodi sdangerous . I f youhavea co ldreport i t to themanager so shemay get a substi tute. Stay at hometo protec t yourself andothers .

3 . Report any sores or cuts promptly so theymay receivetreatment .Foodshouldnot behandledbyanyonewhohas any infection.

4. Whileserving, avoidtouchingyour faceorhair . Don’t tastecrumbs

or put your fingers anywherenear yourmouth.

5 . T o tastethefoodthat youarepreparing,usea c lean spoon. Besure

your tastingspoondoes not go back into thefood.294

Sanitat ion andSafety6 . Usetheproper serving too l . Don

’t useyour handswhen tongs ,scoop

,or spoon shouldbeused.

7. Wash yourhands frequent ly.8. Handleal l eatingutensi ls carefully to avoidcontamination . Li ft

cups by thehandles, s i lver by thehandles , andglasses at thebase.Temperatures atwhich food i s cooked andkeptwi l l help contro l

i ts safety . Heatwi l l ki l l bac teria. C o l dwi l l s top growth . Thecharton page299 shows c lear ly the safeanddangerous temperatures forfoods .

B ecause temperature is so importan t,i t should never be left

to chance . T hermometers should beused in insurecorrec t temperatures. T hermometers 1 needed areA refrigerator-freezer thermometer i s designed to book on a

wire basket,shelf

, or parti t ion , or to be p laced on anyflat surface .T his type is sui tableforusein reach-in refrigerators or freezers .

Theco ldest andwarmest areas in a refrigerator varywi th themake . T o determinewhere these areas arein a given refr igerator,a thermometer should be p laced in differen t locations

,andthe door

c losed for about an hour before takinga reading. Theco ldest areashould be determined in the samemanner .When thewarmes t areai s determined

,the thermometer should be placed there andthe

thermostat adjusted,if necessary

,to obtain the recommended s tor

agetemperature .D i shwashing thermometers. T o san i tizedishes effec tively by thehot -water method

,i t i s essential to knowthe temperature of the

waterused for rinsing. I nmost dishwashingmachines, the temperature of the rinsewater i s automatical ly con tro l led . I f dishes arewashed andrinsed by hand

,a rel iable thermometer is essential .

A good type for thi s purposei s the insti tut ional-s izejelly thermometer

,which can be c l ipped to the parti tion ofa three-compar tmen t sink andadjus ted so that the bulb i s immersed in the rinsewater .Equipmen t plays a very importan t part in food san i tat ion . I n

1Thermometers for Usein SchoolLunchandD irect D istribut ion Programs ,

U .S . Dept. ofAgriculture, AgriculturalMarketing Service, FoodD istributionDivision,Washington ,

D .C .;May, 1954.

295

buyingnewequipmen t , anydevices such as thermometers or t imecon tro lswhich arebui l t in to a p iece of equipmen t

,areexcel len t

san i tary safeguards because they lessen human errors . Al l racks,

drawers, andfi t tings should be eas i ly removed so that theymaybecomplete ly c leaned . F ixed equipmen t should be '

so instal led thatthere is space enough left againstwal ls or other apparatus so thataworker may c lean around properly . Edges shoul d be roundedandcracks fi l led to preven t food partic les lodging there . Smoothsurfaces areneeded for the same reason . I n planning for a newlunchroom, or in remodel ing an oldone, help on such poin ts isavai lable fromyour stateschoo l lunch office .When thecafeteria is used by communi ty groups, themanagerhas the duty of instruc tingmembers so that theywi l lmain tain high

s tandards of c lean l iness andfood handl ing. Paren ts andc ivicgroups shoul d fee l that the schoo l is a communi ty cen ter

,so i t is

better to teach proper handl ing of equipmen t andfood than to

prohibi t access to the publ ic .As added protec t ion ,have a trained

employee presen twhenever the lunchroomis in servi ce,so that

equipmen tmaybe protec ted andthere is someone on hand to direc ta thorough c lean ing. Thepost ingof direc tions for theuseof thequipment aswe l l as i ts carewi l l help the paren t groups . C opies ofa housekeepingduty l ist should be avai lable to help al l thosewhousethe schoo l lunch ki tchen .

R efrigerators that wi l l main tain a temperature of 40° -SO°F .

aresatisfac tory . T hey should,of course

,be kept c lean .Leftovers in

the refrigerator should be checked everyday to insure promptusage . Spec ial precaution

,as said

,should be taken in handl ing

creamed mixtures andmeats,wh ich areexcel len t mediums for

bac teriagrowth . T hese foods should be coo led andrefrigerated andnot be kept at roomtemperature . I f refrigerator space is l imi ted,careful p lanningof amoun ts to beused fromday todaywi l l cutdown on l eftovers .D i shwashing T his ho lds an importan t p lacein al l schoo l lunchrooms . I t isn’t a popular task andconsumesmuch time

,but i thas

to be done ; andifdoneright i twi l l pro tec t everyonewho patron izesyour cafe teria. C hipped andcracked dishes give lodgingplaces for296


A plasti c mi tt is usedto servepotato chips. B rookli ne,Mass . Pub l ic Schools .

S toreroom. Thestoreroomshould be providedwi th adjustablemetal she lves for easy c leaning. Theroomshould be ven ti latedei therwi th louveredwindows or by havinga lowered open-metalmesh ce i l ingforpro tec ti on andal lowanceofair c ircul ati on throughadjoin ingareas .298

SAFE

DANGER !

SAFE

SAFE

(Safetemperatures for foods ) johnM.McC ormack,B rookl ineHealthDept ,

B rookline,Mass.

Summer storage: B efore c losing schoo l for the summer, thelunchroommanagerwould bewise touseasmuch food as possible.

I nven tories shoul d be “put towork”andmenus planned around

the food on hand . T his i s espec ial ly true of perishables, but manyfoods lose nutri t ive value during s torage, besides thepossib i l i tyof spoi lage . I t is desirableto convert food in to money andhavethismoney on hand to re-stock at the openingof schoo l in the fal l .

299

Thefoods that areleft must be careful ly handled over thesummermon ths, ei ther indrys torage, co ld storage or refrigerat ion,

or freezer storage . F ordry storage, the roomshould be c lean anddry

,andprovidedwi th racks or she lves . T his roomshould be as

coo l as possible,but should not be over 70°

F . T o assure dryness,

water pipes must be in good condi tion andwindows tight . Provision should bemade to seethat insec t infestat ionhas been con

tro l led. Theroomshould bewe ll ven ti lated . T hismay be donebyusinga fan or instal l inga gri l ledwi re vent in the door . Al l s tockrooms shoul d be locked secure ly .

Refrigeratedstorageshould be kept at a temperature of 3 2°F .

to 3 8° F . I f refrigeration is not avai lable during thesummer

, i t

maybeinstal led or youmay ren t outside co ld storage space .F reezer storageshould be at 0°

F . orbelow. Because of the possibi l i ty of e lec trical stormswhich may in terferewi th the e lec triccurren t, i t iswise to have both refrigerated andfreezer storagechecked often during the summer mon ths . An addi tional precautionwould be an alarmsystem thatwould operatewi th anybreak in thee lec tric service . T hese precautionswi l l save food .

B efore leaving the stockroom,all food should be checked to

be sure that i t is in good condi tion . Dispose of cans that arebulgedor leaking. Seethat al l dried eggs, dried frui t, andcereal produc tsareinspectedandfree frominsec ts . Repackagebroken lo ts of foodin glass or t in con tainers . Besure that no foods ares tored on thefloor, theymust be on shelves or racks .Avoidstacking cartons or

cans too c loseto thewal l or the cei ling, to al lowfor c irculati on of

air.An inventory of all foods stored should be careful ly kept .Pest con tro l s. I nsec t androden t con tro l demands cons tan t vig

i lance. R oden t-proof bui lding construc tion i s amust for al l newlunchrooms .Movable do l l ies for flour ando ther s taples s tored inmetal barrelsmakei t possible to shift heavy

,bulky foods for ease

in c leaning. As insec ts have developed immuni ty to some sprays,andother spraysmaybe toxic , it is best to consul t your local heal thagency foradviceon the insect

'

repel lent touse. Some schoo lsmaywish to con trac t for the services of a rel iable professional exterminator. I t is unwise for lunchroompersonne l to useany spray300


d7. Water supply. I nspected, uncontaminatedrunningwater i s easi ly

accessibleto al l rooms inwhich foodi s preparedorutensi ls arewashed;thewater is froman authorizedsupply.8. Lavatory fac i l i t ies. Adequate, convenient hand-washing fac i l i ties

areprovided,i nc ludinghot andco ldrunningwater, soap, andapproved

sani tary towels.

9. C onstruc tion ofutensil s andequipment . Al lmul ti-useutensi ls andal l showanddi splay cases orwindows, counters, shelves, tables, refrigerat ingequipment, sinks, andother equipment orutensi ls usedinconnectionwi ththeoperation of an eatinganddrinkingestabl ishmentareconstruc tedso as to beeasi ly c leaned; they arekept in goodrepair10. C lean ingandbac teric idal treatment of utensi ls andequipmen t.All equipment— inc ludingdisplay cases ofwindows

,counters

,shelves,

tables,refrigerators, stoves

,hoods

,andsinks— i s kept freefromdust,

foodremnants, insects, andother con taminatingsubstances.All multi —useeatinganddrinkingutensi ls arethoroughly c leanedandeffectively subjectedto an approvedbac teri c idal process aftereachuse.Al l mul ti -useutensi ls usedin thepreparation or servingof foodanddrink arethoroughly c leanedandeffectively subjec tedto an .approvedbactericidal process immediately fo l lowing thelunch periods, or anyspec ial service.

Storingandhandl ingutens ils andequipment . After bac tericidaltreatment,utensi ls ares toredin a c lean

,dry placeprotectedfromin

sec ts,dust, andother contamination ,andarehandledwi th al l possible

care,to preven t re-contamination . Single-serviceutensi ls arebought

andusedin adequatedispensers freefromdust andpersonal handling.

12. D isposal ofwastes . Al lwastes areproperlydisposedof; al l garbageandtrash kept in sui tablecoveredreceptac les, in amanner thatcannot becomeanuisance.13 . Refrigeration. Al l readi ly perishablefoods anddrinks arekept at

or below50° F exceptwhen beingpreparedor served. Wastewaterfromrefrigeration equipment i sdi sposedof properly.

14. Wholesomeness of foodanddrink.Al l foods anddrinks arec lean ,

who lesome, freefromspoi lage, andso preparedas to besafeforhumanconsumption . Al lmi lk

,fluidmi lk produc ts

,icecream

,andother frozen

desserts arefromapprovedsources .

15 . Storage,display, andserving of foodanddrink . ,Al l foods anddrinks areso stored

,displayed

,andservedas to beprotec tedfromdust,

flies, vermin,depredation andpol lution by roden ts

,unnecessaryhan

dl ing, droplet infec tion,overheadleakage, ando ther contaminati on.

Sprays areproperlyusedto ridflies andother rodents, especiallywherefoodis storedandused.

302

V ” J WV

64441Sanitat ion andSafety

16. C leanl iness of employees. All employeeswear c lean outer garments andkeep their hands c lean at al l timeswhi leengagedinhandl ingfood,drink ,

utensi ls, orequipment . Employeesdo not expectorateorusetobacco in any formin roomswherefoodi s prepared.17.Miscel laneous. Thepremi ses arekept c lean andfreeof l i tter orrubbi sh. Noneof theoperations connec tedwi th an eatingordrinkingestabl ishmen t areconductedin any roomusedas l iving or s leepingquarters .

After thesan i tarianhas inspec ted your lunchroom,hewi l l usu

al ly give youa checkl ist indicat ingwhat hehas found that i s notup to the highest standard . Themanager thenhas the responsib i l i tyof seeing that changes in handl ing aremade , or if equipmen t i sfaul ty

,that i t be repaired . I n some instances

,it may be necessary

to ask for physical changes in theki tchen ,oraddi tional equipmen t

to meet thesani tary requiremen ts . P roblems such as these shouldbe considered join t lywi th the direc tor of bui ldings, the schoo lprinc ipal

,the superintendent

i

of schoo ls, andthelunch sys temdirec tor .I f youareso ld on the importance of proper san i tation , youcan

se l l your ideas to others, and,wi th such cooperat ion,lunchroom

sani tation can be improved.

SAFE T YSafety precautions arenecessary in every schoo l lunch ki tchen .

Acc iden ts such as fal ls,strains

,burns

,andcuts occur frequen t ly.

Ki tchen acc iden ts not on ly cause in jury,but theen tire staff can be

disorgani zeddueto the loss ofworkers’ time andthenecessaryuseofuntrained substi tuteworkers . Surveys of schoo l acc iden ts oftenshowthehighes t percen tage occurring in the food preparationarea. Such “industrial acc iden ts”areexpensive to the c i ty andtoeveryonewho supports your program.

Theschoo l lunch managerhas a responsibi l i ty to preven t acc iden ts by cons tan t ly supervising andinspec ting al l physical faci li t ies andby trainingschoo l lunch employees in safe ty habi ts.

Safe ty also takes the cooperation ofmany people— the administrator

,main tenance departmen t

,teachers andpup i ls

,aswel l as the

cafe teria staff.

Thefire inspec tor can becal led upon to give instruc tion in followingfire prevent ion ordinances . I t is on ly through constan t vigilance thatminor anddisastrous acc iden ts areavoided . Safety needsto bemade adai ly hab i t .Themanagerworks c loselywi th the schoo l pr inc ipal to have the

s tuden t flowin to thelunchroomandthrough the serving areasmovequick ly andwi th the least “cross trafli c

,

” thus avo idingpossible co l l isions . Enough eating space must be al lowed to keepchairs andtables from crowding each o ther

,causing trays and

di shes to be upset, andpossible fal ls.

Employees should be instruc ted in safework hab i ts .Women espec ially should not l ift over a 3 0-poundweight . When a heavybject is to bemoved, aworker should ask forhelp .Learningto l iftby bendingthe knees andkeep ingtheback straightwi l l lessen thehazards . (SeeC hapter I I I , Personne l !work simpl ification ].

Twowomen li ft amixer bowl . B rookl ine,Mass .,Pub li c Schools.


A CheckList (cont’d)AR EA

haveto pi lepots andpans on

chairs or serving tables beforeandafterwashingthem?E . Do drain plugs permitdrain ingwithout theemployee

placinghands inhotwater?4. Walk-in coo lers andfreezers(Refrigerators )A. Arefloors in theunits in

goodcondition andcoveredwithslip-

proof material? Arethey moppedat least oncea

week?B . I f floorboards areused,

arethey in safecondit ion?C . Areportab lestorageracks

andstat ionary racks in safecondition (free from broken or

bent shelves andset on solidlegs )?D. Areblower fans properly

guarded?E . I s therea by-passdevice

on thedoor to permit exit if anemp loyeeis lockedin?F. Or i s therean alarmbel l?C . I s adequate ais le space

provided?H. Areemployees properly

instructedon placement ofhands formovement ofportab leracks, to avoidhandinjuries?I . Areheavy items storedonlower shelves andl ighter itemsonhigher shelves?I . Are shelves adequately

spacedto prevent pinchedhands?K. I s therefrigerant in the

refrigerator non-toxic? (Checkwithyour refrigerator serviceman. )

Y E S NO YE S ' NO

5 . F oodpreparation area

A. I s electrical equipmentproperly grounded?B . I selectricalequipment in

spectedregularly by an electric ian?

C . Areelectrical switches locatedso that they can beusedreadi ly in theevent of an emergency?D. Aretheswitches located

so that employeesdo nothaveto lean on or agains t metalequipment when reaching forthem?E . Are floors regularly and

adequately maintained(moppedat least threetimesweeklyandwaxedwithnon-skidwaxwhen necessary ; aredefectivefloor boards andti lereplacedwhen necessary ) ?F. Areemployees instructed

to pick or c lean up immediatelyal ldroppeditems andspi l lage?G. Areemployees properly

instructedin theOperation of

machines?H. Areemployees forbidden

to useequipment unless spec ifical ly trained?I . Are machines properly

guarded? (Checkwiththemanufacturer if therei s aquestion . )

J. Aresafety guards alwaysusedby al l employees?K. I s a pusher or tamp pro

videdforusewi ththegrinder?L. Aremixers in safeoperat

ing condit ion?M. Are themixer beatersproperly maintainedto avoidinjury fromloosenedmetal partsandhardparti c les in food?

Sanitat ion andSafetyA CheckList (cont’d)YE S NO AR EA YE S NO

6 . Serving area

A. Aresteamtables c leaneddai ly andregularly maintained(gas or electric un its checkedregularly by a competent serviceman )?B . I s safetyvalveequipment

Operative?C . Areserving counters andtables free of foreign objectsandwooden or metal s liversandburrs?D. Do youhaveregular in

spect ion of:

Glassware?China?Si lverware?P lastic equipment?E . I f glasswarebreaks near

thefoodservicearea, do youdi scardal l foodthat i s adjacentto thebreakage?F. Are tray rai ls adequate

andset to prevent trays fromslippingor fallingoff at theendor corners?G. Arefloors and/or ramps

in goodcondition?H. Aretheseareas mopped

at least threetimesweekly andwaxedwithnon- skidwaxwhennecessary?I . I s thetraffic flowset so

that students do not collidewhi lecarrying trays or obtaining foods?

7. D ining areas

A. Arefloors in goodcon

dition?B . Arepictures securely fastenedtowal ls?C . Aredrapes, b linds, or curtains securely fastened?

307

D. Are chairs free fromsplinters, metal burrs, andbroken or looseparts?E . Are floors poli cedfor

cleaningup spi l lageandothermaterials?F. I s spec ial attent ion given

to thefloor adjacent towater,icecream, or themi lk ' stat ion?

G. Are vending machinesproperly grounded?H. I f students c lear their

own trays prior to return to thedi shwashingarea, arethefloorskept c lean of garbage,droppedsi lver, and/or broken glass andchi na?1. I f trayswi thuseddishes

arep lacedon conveyor un its,aretheedges guardedto keepstudents from catchingfingersor c lothing?

I fdishes areremovedonportable racks or bus trucks,aretheseun its in safeoperating condi t ion (all wheels or

castors working, all shelvesfirm)?8. Soi leddishprocessing areaA. Arefloors reasonably free

ofexcessivewater andspi llage?B . Arefloorboards properlymaintainedandin safecondition?C . Are al l elec trical units

properly grounded?D . Are swi tches locatedto

permi t rapidshutdown in theevent of emergency?E . C an employees easi ly

reachswitcheswithout touchingor leaning against suchmetaluni ts as tables andcounters?

A CheckList (cont’d)YE S N O AR EA YE S NO

F. Areswitches readi ly ao

cessible?G. Areemp loyees careful ly

instructedin theuseofdetergents to prevent irritati on ,

dermatitis, etc?H. Do youhavea program

fordi sposition of broken glassandchina?1. I f adi shwashingmachine

is used, is thetake-off boardsetto preventfingers orhands frombeingcaught?

Wherecontro ls arein passageway, arethey recessedor

guardedto prevent breakageoracc idental start ing?K. Aredishracks in safecondition (if wooden, free frombroken slats andsmoothlyfinishedto eliminatespl intering;if metal , freeof sharp cornersthat couldcause cuts ) ? Aretheseracks kept off thefloor toprevent acc idents?9 . Don

’t overlookA. Lighting— i s it adequate

in theReceivingarea?Storagearea?Pots andpans area?Walk-in coolers andfreezers?Foodpreparation area?C ookingarea?Servi ngarea?Diningarea?Soi led-dishprocessingarea?B . Doors—do they open into

passagewayswherethey could

I n 1959, the BureauofLabor Stati stics wi th support

fromthe American Schoo l Food Service Assoc iation,undertook an

extensiveanddetai led survey of thework in jury experienceof

schoo l lunchroompersonne l,basedupon records for theyear 1958.

308

causean acc ident? (List anysuchlocati ons. ) Arefireexi tsc learlymarkedandthepassagekept c lear of equipment andmaterials?(List anyvi olations.C . Stairways andramps :

Arethey adequately lighted?Aretheangles of ramps set to

providemaximum safety? I f_

stairs aremetal,wood, composit ion , or marble,have theybeen surfacedto provideprotecti on against slips andfal ls?Arepieces broken out of thenosing, or front edge, of thesteps? Arec lean andsecurelyfastenedhandrai ls attached? I fthestairs areextrawide,has acenter rai l been provided?D. Venti lation— is i t adequatein the:Receivingarea?Storagearea?Pots andpans area?Walk-in coolers andfreezers?Foodpreparat ion area?C ookingarea?Servingarea?Din ingarea?Soi led-dishprocessingarea?E . Shoes

Do emp loyees wear therightshoes to protec t against injuryfrom arti c les that 'drop on or

collidewiththeir feet?F. C lothing:

I s their c lothing freeof partsthat couldget caught in mixers,cutters, or grinders?


al l food manufac turing industries . I twas s l ight ly higher than therate for the bakery produc ts indus try but s l ightly lower than therates for cann ingandpreservingandformeat packingandcustomslaughtering.

Amongthe nonmanufac turingindustries, the frequency rate forcommerc ial eatinganddrinkingplaceswasmuch better than theaveragefor schoo l lunchrooms, publ ic or private .A somewhat brighter p ic ture i s apparen t in severi ty comparisons .General ly, injurieswere less severe amongschoo l lunchroompersonnel than amongo therworkers. On ly 11 of the 92manufac turingindus tr ies and6 of the 50 nonmanufac turing indus tries forwhichseveri ty datawereavai lablehadmore favorable reports.

Acc iden t frequency rates vari ed from for schoo l lunchmanagers to forrange cooks . P ermanen t disab i l i tieswere relative lyfrequen t amongrange cooks permi l l ion hoursworked T heiraverage disabi l i ty (53 days ) was, therefore, high . T his, coupledwi th the high inc idence of in juries, resul ted in an in jury-severi tyrate for range cooks of days lost or charged permi l l ion hoursworked

,near ly double the average for al l lunchroompersonnel .

Themost common in jury to range cookswas a cut or laceration(29 .9 per cen t of al l disabling in juries ) al though burns andscal‘dswere on ly s l ight ly less common per cen t ) . N ear ly 60per cen tof al l in juries to range cooks invo lved an arm,

hand,or finger.

On ly oneo ther occupational group—

general cafeteriaworkers—hada frequency rate higher than the average for al l lunchroompersonne l . But

,because of the large propor tion of lunchroomwork

ers inc luded in that c lassification,thewho le “industry ratewas

heavi lyweighted by the acc iden ts of general cafeteriaworkers .

Themost common injurieswere s trains or sprains,cuts or lacera

tions,andbruises

,in that order . T his distribution fo l lows c lose ly the

pat tern found inmost o ther industries .About4per cent of the strains andsprains resul ted in permanen t

disabi l i ty . As a resul t, strains andsprainswere responsible for

near ly hal f of thetotal disabi l i ty of schoo l lunchroompersonnel,

andaveraged 71 days per injury.More than halfwere back injuries .I n contrast, cuts andbruises se ldomresul ted in permanen t disa

3 10

Sanitat ion andSafetyChart 7 . Work -Injury Ratesof Schoo l Lunchrooms

By Occupation, 19 58

I NJURY SEVER I TY:Averagenumber of I NJURY F REQUEN CY: Averagenumber of

days lost or chargedperdisabl ing injury disabl ing injuries permi l lionhoursworkedRangecook s

Genera lcafeteria workers

AVERAGEAl l OCC UPAT ION S

Pa st ry c oo k s

Di shwashersC oo k -managers

Ma nagersServers

Cashiers

0UNITED STAT ES DEPARTMENT OF LABOR Not computedbecauseof smal locea n orueon S TAT IS T I C S numberof InjUT IOS .

bi l i ty; their averagedisab i l i t ieswere, therefore , low.More than60 per cen twerefinger in juries .B ruises usual ly invo lved the body extremi ties

,espec ial ly legs,

feet,hands

,andfingers .

P robably the most strikingpoin t about thepat tern of in juriesin schoo l lunchrooms i s the high percen tage of burns or scalds, yetapproximately 10 per cen t of the disabl ingin jurieswere frac tures .

Among the less common problems were occupational diseases,

most ly of theskin .

School lunchroomworkers tended to injure their hands orfingersmore than anyo ther parts. T hesewere usual ly cuts, lacerations, orpunc tures ; but burned, frac tured, andbruised handswere common .

F inger injurieswerere lat ively most common among range cooksandgeneral cafeteriaworkers ; hand in jurieswere mos t commonamongdi shwashers andcooks, bo th rangeandpastry.

Chart 8 . Disabl ing Work Injuries to S choo l LunchroomPersonnelBy Natureo f Injury, 19 58

INJURY SEVEN“: Averagenumber of I NJURY resousucv: Percent of al ldisabling injuriesdays lost or chargedper'disabl ing injury

F rac tures

Oc cupa t i o na ldi seases

Other

0

umreo STATES DEPARTMENT OF LABOR Not comwtea becauseof smal leueuuoruses surnsrncs number of l fl lUf lC S

Back sprains were particular ly noteworthy because of theirseveri ty. About 4per cen t resul ted in permanen t disab i l i ty . As a

resul t, back in juri es accoun ted for 3 8 per cen t of the to tal di sabi l i ty andaveraged 96 days disabi l i ty per case . T heywere re lat ivelymost common amongcook-managers andmanagers .Foo t andtoein juries— usual ly foot— ranked third . T heywere

se ldomsevere,however

,andaccoun ted for on ly 4per cen t of the

to tal disabi li ty . About 60percen t of the toein jurieswere frac tures.Foo t invo lvemen ts inc luded bruises or con tusions andstrains or

sprains, but more than 20 per cen t of thefoot injurieswere fractures.Managers andservershadre lative ly large invo lvemen t .A highlyunusual occurrence in this distribution of injuries i s the

smal l number ofeyeinjuries .Less than oneper cen t of al l injurieswere to eyes andnonewas severe .


Burns

Becareful in removingbak ingdishes fromtheoven . Pul l therackout partwayUseasbestosmi tts

,or pot ho lders, andtwo hands . Never useadamp

ho lder.Bendtheknees for better balanceandcon tro l

,so that youwi l l not

spi l l food.Hotwater faucets shouldbeturnedon cautious ly.Steamcookers . Fo l lowdirec tions foruseof pressurecookers . Do not

attempt to removethecover unti l steampressurei sdown .

Beforeremoving ahot cooki ng pot fromthestove, havea surfaceready for i t . Turn off theflame;warn co-workers ofhotutensi ls .

When removing l ids fromcookingpots, rai sethefarther edgeof thecover andpul l i t towards you, as a shield.Handles of kett les shouldnot projec t beyondtheframeof thestoveor over theflame; keephandles in goodrepair.Usesafetymatches

,orkeep theother k indin a tin container.

E lectric i tyT rain employees in theuseandcareofelectric equipmen t.Post charts showinghowto operatemachines.

Safety guards of machines shouldbedown andproperly fastenedbeforeusingequipment.E lectric equipmen t shouldbeattachedtowal l sockets.Di sconnec t electric equipmen twhen not in use.

Handleelec tric equipmentwi thdryhands .

Do not usean elec tric cordthat i sworn through theouter covering.

When removing overheadelectric light bulbs, usea ladder.Let thebulb coo l,as i tmightdrop.

CutsUsea sui tablerack for thesafestorageof knives.

Usea boardfor cutting vegetables andfrui t. Cut away fromyourhand.Usea standardcan opener thatmakes a smooth out . C ompletely cutthetop froma can .

Wash kn ives separately frompots andpans .

P lacebroken glass anddishes in a separatecontainer.3 14

Sanitat ion andSafetyDi scardchippedenameledware.Open careful ly all crates, boxes, andthel ike. Pul l out or hammerdown al l nai ls.

Avoidpi l ingdishes in highstacks .

Disposeof al l broken china orglasswareimmediately.Fall sWear low-healedshoes andkeep laces firmly tied.Water, grease, vegetableparing, bi ts of foodshouldbec leanedupimmediately. Sprinklethefloorwi th sal t after greasehas beenwipedoff

,to lessendanger of s l ippingunti l thefloor can beproperlywashed.

B oxes,m0ps, brooms, andpai ls shouldbekept in their proper places .

They area constan t sourceof trippinghazards . They shouldnot

beleft in corridors or ais les .

Usea step-stoo lwhen reachingfor objec ts.Shelves andcabinets shouldnot beoverloaded.Dishes

,cans

,andcontainers shouldbeplacedfirmly on shelves.

Removeal l unnecessary bundles,boxes

,andbarrels fromsidewalk ,

stairs,or ki tchen traffic areas.

I f ti lefloors get s lippery, try a brown paper coveringfor protection .

Ask for rubber mats.

P i ckup al l papers ando ther floordebri s at onceto avoids l ipping, tripping, andfalli ng.

OthersP ins shouldnot beusedfor fasten ingc lothing.

jewelry, such as earrings, shouldnot beworn .

Avoidspl in ters ; smoo th roughedges ofwood. Checkwooden sandwi ch boards for spl inters . Rubdownwi th sandpaper frequent ly.

Li fting: Bendthelegs insteadof theback.Ask fel lowworkers to helpyoul i ft anything that i sheavy or cumbersome.Wear hairnets to prevent hairpins andhairs fromfal li ng into food.Wipes lippery-wet hands beforehandlingdishes orequipment .Avoidmoving in to thepathof otherworkerswi thoutwarning.

Walk,don’t run

,espec ial lywhen carryinganything. Therei sdanger

of crashing into peopleandequipment.Keep al ldrawers anddoors c losed.

3 15

CHAPTER XI RECIPES

Therec ipes that arein c ludedherehave been tes ted andusedin the lunchrooms of the B rook l ine ,Massachuset ts, Public Schoo ls.T hey produce large quanti ties of food in aminimumt ime .Al though i t i swe l l known thatweighing ingredients ismore ao

curate thanmeasuring, these rec ipes aregiven inmeasures becausei thas been found that most schoo ls ac tual ly usemeasure ratherthanweight . F or thi s reason andbecausethe brands of ingredi en tsmay vary, s l ight variation in theresul ts can occur . T o standardizerec ipes for your own purposes, youshould record minor adjustmen ts . Besureto usestandardmeasures .Mul tiples or frac tions of therec ipesmay be figured to give theyield youdesire ; i .e., divide 50 by 2 to yie ld 25 servings ;mul tiplyby 2 to yie ld 100 servings.Many of the rec ipesmaybe varied touselarger amounts of commodit ies avai lable fromthe USDA . F or example

,if she l l eggs are

avai lable,theegg content ofmost puddings may be increased to

provide extra food value .More eggs could also be added tomeatloaf to increase the protein . R eadi ly avai lable frui ts may be substi tuted for scarcer

,higher priced ones andused inmore generous

amoun tswi th salads andsuch desserts as pie, cobbler, or Shortcake .Theprotein con ten t of rec ipes commonlyused asmain dishes, in

c ludingsome sandwiches, ismarked to indicate that the foods contain 2 ormore ounces . T hese rec ipes fulfil l the protein requirementof the“A”lunch .

FI SH COOKE R YF ish vary in fat con tent . As a rule

,fatfishsuch as salmon or

shad aremos t desirable for baking, broi l ing, andplankingbecausetheir fat con ten twi l l keep themfrombecomingdry.Leanfishsuchas codandhaddock arepreferred by some forboi lingands teaming,as thei rfirmfleshwi l l not easi ly fal l apar twhi le cooking. Both fatandleanfisharesui table for frying.

3 16


in co l d runn ingwater . T hawing at room temperature , al thoughsomet imes prac t iced, i s not recommended

,since a considerable

amoun t Of dripmay resul t .

NI EAT COOKER YAs meat is the most expensive i tem in the schoo l lunch, it is

imperat ivethat every possible servingbe Obtained fromthemeatpurchased .Meat should be careful ly cooked to resist shrinkage .0 DO not searmeats, such as pot roast . Put meat di rec t ly in to theoven .

0 Oven temperaturesmust be low— never above 3 50°F .

0 Al lmeat to be tenderized should be cookedwi thwater, or otherl iquid

,in a c lose ly covered pan .

0 F orOven roas ts, such as beef andlamb,usenowater andcookuncovered . Thelayer Of fat around themeatwi l l baste themeat as i tcooks.Lowtemperatures areessent ial . Usean oven thermometerso that shrinkage fromover-cookingwi l l not resul t .0 C ook roasts in as large pieces as possible .0 Store uncooked meats uncovered or very lightly coveredwi thwaxed paper .0 Store cookedmeats covered, to prevent drying.

0 S l ice co ldmeatuniformly on the s l icer .0 Uti lize leftovers in sandwiches

,s tews

,soups

,andthel ike .

R oast ingmeans to cookmeat bydry heat in the oven in an uncovered panwi thout the addi tion ofwater . I n order to keep themeat tender andmoist andtominimize shrinkage, theroastingtemperatureof 2SO

°F . ismost desirable . I t also inc reases the cooking

t ime . T herefore,when the preparation time is l imi ted

,a temper

ature Of 3 00°

to 325 ° F .wi l l shorten thecookingperiod andsti l lproduce an acceptableproduc t . R oasts should be placed fat sideup in the roastingpan so that the me l ted fatwi l l drip down overthe meat andbas te i t as i t cooks. I f desired

,the meat may be

rubbedwi th sal t before i t i s roasted .Dredgingthe Outside of roastswi th flour i s not necessary . C ookingtests have disproved the theorythat searingmeat

“seals in thejuices.

”I n fac t

,the searingofmeat

may increase the amoun t of shrinkage andmake the meat drier.3 18

Recipes

Thesearingofpot roast is not necessary .Water shouldnot beusedwhen cooking tender cuts ofmeat . Theaddition ofwater to ovenroasts increases the cookinglosses.

A T IME TABLE F OR ROAST I NGMEAT S

KI N D OF R OAST

BeefStandingrib roast

R ol ledrib roast

Rump andsirloinLambLegR ol ledshoulder

Pork— freshFreshhamFull loinShoulder, bonedandro lled

Pork— smokedHam,wholeregular

Ham, tenderizedC ottagebuttP icni c shoulderVealLegLoinShoulder, bonedroHed

PoultryTurkey (average20#

Reading on meat thermometer insertedin center of thi ckest part

OVE NT EMP E RAT UR E

roas t .

Minutes

40 to 45

40 to 45

10 to 15

Meats may be defrosted : (1 ) in the refrigerator ; (2 ) at roomtemperature ; (3 ) by anelec tric fan ; or (4) inwater. I t is desirableto defrost in therefrigerator . T his takes a longer time than at roomtemperature ; however, as roomtemperature varies, the defros t ingof

,for example, a large turkeymeans that bac terial ac tionmay take

3 19

place in parts of themeat before o ther areas even start to defrost .F or safety , defrost in the refrigerator .Defrostingby an e lec tric fan resul ts inuneven defrost ingaswel l

as excessive loss of juice fromthe surface of themeat . Defrost inginwater ismos t desirable formeatwhich i s to be cooked in the l iquid .

F ro z en turkeys

0 S torefrozen turkeys at 0°F . orbelow. Store in originalwrappers

andshippingcontainers .0 R emove fromfreezer s torage on ly the number Of turkeys neededfor oneday’

s use. T hirty-four pounds, unboned ,wil l provideapproximate ly 1002—Ounce servings of s l icedmeat .0 T hawthe turkey before cooking, in the originalwrapper.Leavein the refrigerator (3 5 ° to 40° F . )Spacethe turkeys on the refrigerator she lves so that aircan c irculatearound them. Al lowfromtwo to three days to thawb irds 18pounds andover

,andoneto two days for smal ler ones . Turkeys

may also be thawed partial ly in the refrigerator andthen placedunder co ld runn ingwater un ti l completely thawed . DO not thawen tire ly at roomtemperatureor inwarmwater. Thelongexposuremay contaminatethemeat .0 As soon as the turkey is thawed

,remove the giblets fromthe

body or neck cavi ty andwash them.Wash theturkey thoroughlyinside andout .I f the turkey andgible ts arenot to becooked prompt ly, coverloose lywi thwaxed paper andrefrigerate. Do not refreeze.0 C ook turkey andgibletswi thin twenty-four hours after thawing.

Do not s tuff turkey for roast ing. Bake stuffingseparately.

Thecookingprocess, oncestarted, should be completed at onetime .DO not cook turkey partial ly onedayandfin ish on thenext .0 Serve cooked turkey promptly, or coo l quick ly andrefrigerate .

Do not ho ldwarmorhot stacked turkey s l ices for longer thanonehour before serving. I f turkey is cooked theday before i t i sto be served

,i t should be coo led prompt ly andrefrigerated.

0 P rompt ly refrigerate leftover portions Of turkey, broth, stuffing,andgravy .

320


Frozenvegetables in smal l amoun ts should be cookedunthawed ;however , 5 pound lo ts should be defros ted .

C ookingtimewi l l varywi th thetenderness of the vegetable andthe amoun t cooked at onet ime .

1. Stir the frozen vegetableafter the firs t fewminutes of cooking. T his insures un iformcookingby separat ing the vegetable , sothat the insideof the blockwi l l not remain frozen andthe outsidebecomeovercooked .

2. Add 1 teaspoon sal t to each quart Ofwater . I n steamer,use2

tablespoons sal t to ten pounds of vege tables .

3 . Add vegetable to boil ing sal tedwater,cover pan,

andbringquick ly to a boi l .4. S tart timingwhen thewater returns to a boi l . C ook for thetime spec ified in the timetable . F or steamer

,start timingwhen 5

pounds Of pressurei s reached .

5 . Add 1 pound (2 cups ) Of but ter ormargarine for each 10pounds Of drained vegetables .

DR I ED EGG COOKER YDried eggsmake a handy s taple food produc t , areeasy to store

,

andarea space aswe l l as a budget-saver . When eggs aredried,on lywater i s removed . Theso l ids that remain arefine ly powdered .

When l iquid i s added to replace that removed,dried egg can be

used in place of shel l eggs .

T O reconsti tutewho le driedegg,usetheproporti on of tablespoons of dried eggand2% tablespoons ofwater to equal oneegg.

Thefo l lowingtable shows o ther equivalen ts :SHELLEGGS DR I ED WHOLE E GG

,S I F T ED LUKEWARMWAT E R

2% tablespoons5 tab lespoons1742 cupcup

154 cup1 cup

1M; cups1176 cups 1 tab lespoon2 cups

322

tab lespoonstablespoonscupcupcupcupcupscups 1 tab lespooncups

Recipes

P roper storageDried eggswi l l s tay sweet andmi l d in flavor for about a year if

they areproperly s tored .

Keep unopened packages of dried eggs in a dry, coo l p lace (notover 55 °F . preferably in the refrigerator . Once a package i sopened, put theunused portion in to a container andcover tightly ;storei t in the refrigerator or o ther coo l , dry place .Un less tightly covered, dried eggs takeupmois ture fromthe air

andmay absorb flavors fromo ther foods . I fmoist,they become

lumpy andwi l l notmix readi lywi th li quid .

NONFAT DRY lVI ILK SOLID SNonfat drymi lk con tains about the same nutrien ts as skimmi lk .

I t con tains the exce l lent pro tein ,calc iumandotherminerals

,and

theB vi tamins found in mi lk. C onsidering the high nutri tionalvalue andlowcost , dry milk is exce l lent for improving schoo llunches .

T o recons ti tute,add1 cup (4ounces ) of nonfat dry mi lk to 1

quar t of lukewarmwater . Sprink le the so l ids into thewaterwhi lebeatingwi th awhip or e lec tric mixer .Nonfat dry mi lk may be mixedwi th other ingredien ts in such

produc ts as bread,biscui ts

,muffins

,andcakes .

Storedrymi lk in a coo l p lace . I f refrigerated, i twi l l keep longer .Keep tight ly covered to avoid absorption ofmoisture, lumping, andchanges in flavor .

USI NG THE RE C I PES

I f youhave afile-card systemof rec ipes, youmightwish to addto your fi le those rec ipes in this co l lec tion that prove interest ing.

Trythemfirst! F ind outhowwe l l they areaccepted beforemakingcards youseldomorneveruse.D irec tors: Al l of your lunchroommanagers can con tribute inthe try-out Of newrec ipes .Let themhave copies of the book tobecomeacquain tedwi th the recipe co l lec tion . T hen hol d a con

ference to determinewhich rec ipes shoul d go “on trial .”Thepopulari ty in each schoo l can then be reported back in a subsequen tconference andcardsmaybemade accordingly for eachmanager

’

s

fi le .3 23

Managers: F or the small schoo l lunch program,cardsdo not

necessari ly have to be made . Thefo l lowing REC I P E F ILE l ists al lrec ipe plans that fo l low. F avori tesmay be checkedin thefileforfuture reference . I f youdo the cookingyourself, or hire on ly onecook

,abook is themost convenient“fi le”youcanuse. Pagesdo not

getmisplaced or lost . T hey arealways in order.

Rec ipeFile

B EVE RAGE S Number of rec ipes

SOUP S AND CHOWDERS

MAI N DI SHE S :

F I SH

B EE F

CHI CKEN AND T URKE YF RANKF UR T E R

,HAM

,P ORK

,ANDLAMB DI SHE S

LIVE RVEALB EAN S

MI SCELLANEOUSRELI SHES : SAUCES F ORMEAT S AND F I SHSALADSMI SCELLANEOUSJELLI ED

SALAD DRESSI N GSSANDW I CHE S

PAST R Y AND P I E SP UDDI N GSDE SSER T F ILLI N GS

,SP R EADS

,SAUC E S (SWEET

VEGETABLE S

T o tal recipes

3 24


EQUIVALENT S I N WE I GHT SANDMEASUR E SOF COMMON FOODS— C ontinued

AP P ROX IMAT EF OODMAT E R IALS W EI GHT S MEASUR E

Raisins, seeded,wholechoppedseedless ,who lechopped

Rhubarb, raw,dicedIcooked

F lours, cereals, andpastesBreadcrumbs,dryfreshor soft pieces

Bread, loafBran,dryC ornmeal, rawC ornstarchC racker crumbs,mediumFlour, bread, sifted

cake, siftedpastry, siftedwholewheat , stirredMacaroni , uncookedcooked

Noodles,dryafter cooking

Oats, rol led, uncookedcooked

R ice,whitepolishedA.P . after cooking

Soya flour, siftedSpaghetti , 2 inch,dryafter cooking

Dairy products andeggsButterCheese, cheddar, soft, sievedor Chopped

cottagecream

C ream,40 per cent

20 per centggs,without shel l,wholedriedwholeeggwhitesyo lkshardcooked, chopped326

RecipesEQUIVALENT S I N WE I GHT SANDMEASURE S

OF COMMON FGODS— C on tinuedAP P R OXIMAT E

F OODMAT E R IALS WE I GHT S MEASUR EDairy products andeggs (cont’d)Mi lk

,whole, skimmedandbuttermi lk

powderedevaporated

Fats andoil sLiquid, fatty, Oi lsSolid: butter, lard,margarineSol id:hydrogenatedandcompoundsLeaven ing agents andcondimentsAllspice, groundBakingpowder

C offee, ground, coarseground,fine

Gelat ine, granulatedpreparedMeat , uncooked, groundPeanut butter

327

EQUIVALENT S I N WE I GHT SANDMEASURE SOF COMMON FGODS— C ontinued

AP P R OXI IVIAT EF OODMAT E R IALS WE I GHT S MEASUR E

Miscel laneous (cont’d)Potato chipsP ickles, choppedP imientos, canned, choppedanddrainedT apioca,minute

pearlpearl, 1 lb.A.P ., after cooking

TeaVani lla, liquidSugars andsyrupsBrown sugar, packed

confectioners

Barley, A.P .

cookedBeans,dried, kidney, 1 lb.A.P .

after cookingBeans,dried, limaA.P ., after cookingBeans,dried, navy, A.P .

Beans, fresh, green orwax, cut, cookedBeans, fresh, l irnaBeets, A.P .

cooked,diced 2175 c .

cooked, sliced 2% 0 .

B russels sprouts, A.P . 1 qtC abbage, A.P . 1head

shredded c .

C arrots, A.P . 3 mature, 6 smal lC arrots, 1 lb. after cookingC arrots,diced, rawdiced

, cooked

328


B I BLI OGRAPHYMagazineartic les andbooks l istedherearepubl ishedprivately.Many reports areavai lablefromUni tedStates Government agencies .

Sendfor completel ists by addressing theUni tedStates Departmentof Agriculture; Department of Heal th, Education ,

andWelfare; C ivi lService; andDepartment ofLabor— Government PrintingOffice,Washington ,

D . C . Ask for l ists on foodandfoodservice. No attempthasbeenmadeto l ist avai lablereportsherebecauseof thedi fficulty in tryingto keep sucha list up-to-date.

Chapter IAmerican School B oardJournal,Vol . 61, July, 1920, TheSchoo l C afeteria

,R . H. T homas .

Journal ofHomeE conomicsVol . 2, Apri l , 1910, “Report of thePenny Lunches Servedby theStarr CentreAssoc iation ,

Phi ladelphia,”AliceC . B oughton .

Vol . 2, December, 1910, Report of thePennyLunchExperiment inB oston

,January 1 to June30, 1910, E l len H. R ichards.

Vol . 2, Apri l , 1910, “Schoo l Dinners inLondon Schoo ls, Gwendo lynStewart.Vol . 2

,Apri l

,1910

,Experimentswi th Schoo l Lunches in NewYork

C i ty,Mabel H. Ki ttredge.

Vol . 2, Apri l , 1910, “Schoo l Feeding in Europe, Loui se.

StevensB ryant .Vol . 6, December, 1914, Schoo lLunch Progress in NewYork C i ty,I ra S . Wi le.Vol . 23 , December, 193 1, TheSchoo lLunch.

Vol . 25,November

,193 3

,

“TheFi rst PennyLunch, Albertina Bech

mann .

Pract ical HomeEconomics

Vol . 12, February, 1934, Fi fteen Years of Development in a Schoo lLunch System,

Edna J . Benson .

Vol . 12,March

,1934

,Schoo l Lunches in Great B ri tain, Vio let

KelwayLibby.

Vol . 12, September, 1934, Schoo l Lunches inMassachusetts,Mary

SpauldingandAngelineHamblen .

3 3 0

Recipes

School andSociety,Vol . 34, August, 193 1, FreeMeals for theSchoo lChi ldren of theI ri sh FreeState.Chapter I I IAmerican Dietetic Assoc iation :AGuideto theSelection andT rainingofFoodServiceEmployees . Burgess Publ ishingC o .

,426 S. 6thStreet,Minneapo l is 15,Minn .

C levelandHospi tal C ounci l,AManual for T rainingEmployees, C leveland

,Ohio .

Universi ty of I ll inois : Putt ingWork Simpl ificat ion to Work, Bul letin,

BusinessManagement Service. C hampaign , I l l ., 1957.

Chapter IVAmerican I nst i tuteof Baking:Map YourMeals . 400 E . Ontario St .,Chicago 11, I l l .American Schoo l FoodServiceAssociation : SelectedSchool LunchAudio-Visual Aids . P . 0 . B ox 8811, Denver 10, C o lo .

American Frui t Growers,I nc .: TheB lueGooseBuyingGuidefor FreshFrui ts andVegetables . Adverti singDept , 122 E . 7thSt .

,Los Angeles14

,C alif.

B orden C o .,School Nutri t ion T opics . Address, 850Madison Ave New

York 17,N .Y.

Cereal I nsti tute:ASummary of theI owa Breakfast Studies . 13 5 S .LaSal leSt .

, Chi cago 3 , I l l .Florida StateDepartmen t of Education : Growing ThroughSchoolLunchExperiences, Bul letin 3 SA: T al lahassee, Fla.

,1948.

GeneralMi l ls,I nc .

,Dept. of Public Services,Minneapo l is 1,Minn

ANutrit ion Guide.

TheStory ofCereal Grains .

TheTeachers’ Guidebook fora Programin Nutrition Educat ion.

Godshal l,Frances R .

,Nutri tion in theE lementary School, Harper

B rothers, NewYork C i ty, 1958.Maltex C ompany: FiveHealthP lays . HomeEconomics Dept ., Burl ington ,

Vt .National Dairy C ounci l , Chicago,

I l l ino i sNutri t ion B ook lets for Young Chi ldren .

Nutri tion News .

Patti son,Barbour

,andEppright , TeachingNutrition. TheI owa State

Universi ty P ress , Ames, I owa,1958.

Teachers’

C o l lege, C o lumbia Universi ty:Vegetables to Help Us Grow.Mary S. R oseandBert lyn B os ley.3 3 1

Universi ty of Chicago, Laura Oftendal Laboratory Schoo ls : YouandYour Engine. C hicago, I ll .

Wheat Flour I nsti tute:My Guideto a Nutrition Educat ion Programin theI ntermediateGrades . Address

,309W. Jackson B lvdChi cago,

I ll .

Wi lkins,Wal ter

,andB oyd

,French

,Nutrit ion for You.Wal ter Wi lk ins ,

1852 Barkholder C irc le, W. Jacksonvi lle, F la.

F or currentdiscussion of schoo l lunch problems,seetheSchoolLunch

Journal . American Schoo l FoodServiceAssociation ,P . 0 . B ox 8811,

Denver 10,C o lo.

Chapter IV— Primary andI ntermediateGradesBarnard, J. Darrell ; Stendler, Celia; Spock, Benjamin ,

M.D .; andReyno lds

,George, Science, Health, Safety Series . Grades 1—6 ; TheMacmi l lan C o .

,NewYork 11

,N .Y.

Burkhard,C hambers

,Maroney

,D . C . Heath 8: C o .

, Boston 16,Mass .,

1953 .

Al l AboardforHealth.Better Healthfor You.

C oops, Helen Les l ie, HealthEducat ion in E lementary Schools. A . S.

B arnes 8: C o.,NewYork 10

,N .Y.

,1950.

I rwin,Tuttle

,Ki lner

,KeepingF i t forFun.Lyons andC amahan

,Chicago

16, I l l ., 1952.

Jami son, Johnson,andWatson

,Bui ldingfor SafeLiving. D. C . Heath

C o .,B oston 16

,Mass.

,1954.

Stevens, E lizabeth,HomeandFami lyLifeEducat ion in E lementary

Scho ols. John Wi ley 8: Sons,NewYork 16

,N .Y.

,1946 .

Thefol lowingmaterials havebeen recommendedby theDept. ofNutri tion

,HarvardSchoo l of Publi c Health, to assist a program in

nutri tion education in elementary andsecondary schoo ls. They maybeorderedfrom: TheNutri tion Foundation,

I nc ., 99 Park Ave New

York 16,N .Y .: Nutrit ion Reviews (techn ical ) , publi shedmon thly;

A BalancedD iet ; Goals for Nutri tion Education,E lementary and

Secondary Schools; Present Knowledgein Nutrit ion,Revi sedEdi ti on,

1956 ; School Lunchroom; Fi lmB ibliography— Junior andSenior HighSchoo ls, ASelectedB ibliography of CataloguesLi st ingTeachingAidsfor Nutrit ion Education; Nutrition Educat ion in E lementary andSecondary Schools.Thefol lowingfilmstrips areavai lablefor borrowing (no charge) ;

co lor, 85 mm. Sl ide-films : Let’s TeachBetter Nutri t ion (soundfilm,

L.P . record) , HarvardSchool of Publ ic Heal th, 1 Shattuck St .,B oston 15,Mass ; Nutrition,

theScienceof FoodandI ts Relation to

3 3 2


monthly byDomestic EngineeringC o .,1801 PrairieAve., Chicago 16,

111.

NationalLivestock andMeat B oard,407 S. Dearborn St .,Chicago 5, 111

C ookingMeat in Quant ity.MeatManual : Identificat ion,Buying, C ook ing.

VolumeFeedingManagement . C onover-Nast Publi cations, I nc .,205 E .

42mdSt ., NewYork 17, N . Y.What’s Newin HomeEconomics . TheReuben H. Donnel ley C orp805 E . 45thSt .

,NewYork 17

,N . Y.

ChapterVI I IB ryan,Mary DeC armo : TheSchool C afeteria. F. S. C rofts

NewYork C i ty.

R adel l,NevaHenrietta; F . S . C rofts andC o .

,NewYork C i ty.

AccountingandFoodC ontro l .Accountingfor theSchool Lunch.Chapter I XAmerican Dietetic Association : C areofFoodServi ceEquipment . Burgess Publ ishingC o .

,Minneapo li s

,Minn .

C lawson,Augusta H.: EquipmentMaintenanceManual . Ahrens Pub ‘

l ishingC o.,NewYork C i ty.

Chapter XAmerican Dietetic Association : C areof FoodServiceEquipment, Burgess Publ i shingC o.

,Minneapo li s,Minn.

LibertyMutual I nsuranceC ompany: PreventingAccidents inMeatDepartments . B oston ,

Mass .

National Safety C ounci l , R aymondC . E l l is,Jr.,Senior Engineer, 425

N .MichiganAve., C hicago 11, 111.Safety in theSchoolLunchroom,

Safety Data Sheet #85Safety on Part-T imeJobs, FoodHandling, Safety Data Sheet, #65 .

School Administrator’s Respons ibi lity for School LunchroomSafety,Rep . 1C SS8.

NewHampshireStateDept . ofHeal th: Sani tat ion of theSchoolLunchProgram. BureauofFoodandChemistry, C oncord, N .H

Ohio StateDept . of Heal th,C o lumbus

,Ohio :

AGuidefor Better School Environment andHealth.FoodStorage. x

Oregon StateB oardofHeal th:Oregon Schoo lLunchProgram,Sanita

tion andSafety, Oregon StateDept. of Educati on, Salem,Oreg.

3 34

Recipes

P aper Cup andC ontainer I nst i tute,Publ ic Heal th C ommi ttee: School

LunchServiceSanitation,a Report of theWorking C onferenceat

R oanoke,Va., Address, 1790 B roadway, NewYork, N .Y. 1952.

Universi ty ofMichigan ,National San i tati on Foundati on

,Schoo l of

Publ ic Health,Ann Arbor,Michigan

Report of theFirst Nat ional Sanitation C linic .

Studies on D ishwashing— W.L.Mal lmann andDavidKahler.Universi ty of theStateof NewYork: Sani taryFoodHandl ing, Dept. ofEducation

,Albany

,N .Y.

Wyando tte C o . z Supervis ing YourMechani zedD ishwashing Pays .

Wyandotte,Mich.

Chapter XI — Rec ipesAmerican C an C o .

,100 ParkAve.

,NewYork

,N .Y.

American DryMi lk I nsti tute, I nc .,221 No.Lasal leSt .

,Chicago,

111.

American Honey I nsti tute,Madison 3

,Wise.

American I nsti tuteof Bak ing, 113 5 Fullerton Ave., Chicago 14, I l l .Armour andC o .,Chicago ,

111.

TheB orden C ompany, 850MadisonAve., NewYork 13 , N .Y.

C ali fornia Frui t Growers Exchange, B ox 2706 Terminal Annex, LosAngeles, C al i f .C arnationMi lk

,Los Angeles 86, C al i f .

C l ing Peach Advisory B oard, 260 C ali forn ia St ., San Franc i sco,C al i f .

DriedFrui t Research I nsti tute,San Franci sco

,C al i f .

EvaporatedMi lk Associati on,3 07 NorthMichigan Ave.

,C hicago,

111.

Florida C i trus Frui t C ommission,Lakeland

,F la.

Frui t D ispatchC ompany, P ier 8, North R iver, NewYork ,N .Y.

General B akingC o .,429Lexington Ave., NewYork 17, N .Y.

General Foods, Whi teP lains, Long I s land, N .Y.

GeneralMi l ls,I nc .

,Departmen t 274

,Minneapo l i s

,Minn .

H. J .Heinz C o .,P i ttsburgh, Penna.

Kel loggC o .,B attleC reek

,Mich.

Kraft Foods C o .,500 Peshtigo C ourt, Chicago 90, I l l .

Libby,McNeal andLibby

,Chicago 9 ,

111.Meals forMany,Harri s

,KatherineW.

,andWood

,MarionA.

,NewYork

StateC o l legeof HomeE conomics,C ornel l Universi ty

,I thaca

,N .Y.

National Assoc iation ofMargarineManufac turers,Munsey B ldg.,Wash

ington ,D .C .

National C anners Assoc iati on : Quant i ty Recipes for I nst i tut ional FoodService. Address, 113 8 20thSt ., N .W.

,Washington 6 , D .C .

Nat ional C ranberry Assoc iation ,Hanson

,Mass.

Nat ional Livestock andMeat B oard,3 08 W. Washington St ., Chicago

6, 111.

3 3 5

National Peanut C ounc i l , I nc .,Atlan ta 8

,C a.

National Turkey Foundation ,Chicago, 111.

Paper Cup andC ontainer I nsti tute: Serving Successful Snacks andMeals . Address,270 ParkAve., NewYork 17, N .Y.

PetMi lk C ompany , St .Louis,Mo .

Poul try andEggNational B oard, 3 08W.Washington St ., Chicago 6, 111.Proctor andGamble, C inc innat i , OhioQuaker Oats C ompany,MerchandiseMart, Chicago,

I l l .

StandardB rands, I nc .,595MadisonAve., NewYork 22, N .Y.

Sul livan,LenoreM.:Quant i tyRecipeFi le. C o l legiatePress, I nc .

,Ames,

I owa.

Swi ft andC ompany, Chicago 9, 111.Wheat Flour I nsti tute, 309W. Jackson B lvd., Chicago 6 , I ll .

Rec ipeListB EVERAGES B akedFi l lets in Spanish SauceC ranberry Punch BakedFi l letC ranberry OrangePunch Tuna ChOP SueyT omato Fi sh FlakeRo l l

CheeseTuna C reo leSOUPS AND CHOWDER S C odfish C akes

Al l porti ons cup.

“Fi sh Fry”R o l lC lam— T omato andC ream F iShSOUfHéSalmon Friday BurgersC orn Oven FriedFi l letsFish SalmonLoafCelery (C reamof ) Salmon C roquettesOyster Salmon SoufHéCheese(R oyal ) Salmon-Noodle-MushroomC reo le C assero leC hicken orTurkey Noodle Tuna andCheeseB i scui t R o l lT omato (C reamof Salmon T imbalesMinestroneVegetable Salmon Potato C akesPea (Sp l i t ) SeafoodSkippersWashington Tuna P ie

Potato-Leek Tuna P inwheel B iscui tVegetable Tuna Sandwich SoufHé

Tuna Scal lopMAI N D I SHES (Fish) Tuna T riumphEach recipeprovides 2 oz .+ Tuna Tetrazziniprotein per serving,

”

andmakes 50 servings

3 3 6


Liver Span ishR iceEach recipeprovides 2 oz .+ Scandinavian Spaghet tiprotein per serving, and Sweet Po tato Pq on Luncheonmakes 50 servings Meat

Liver LoafLiver R o l l Wi thSausageStuffingPan Broi ledB raisedLiverVealEach rec ipeprovides 2 oz .+protein per serving, andmakes 50 servings

Veal Cut letMAI N D I SHES (Miscel laneous)Eachrec ipemakes 50 servings

BeansBakedLimas andMushroomsNavy Beans (I n T omato Sauce)Baked(P ressureC ooker )BakedCheeseBunnyCheeseburger (seeHamburgerFondueOmeletStrataMacaroniMacaroni -CheeseLoafR iceandCheese

,B aked

R iceCheeseT imbalesT omato -CheeseMacaron iEggs

Eachrec ipemakes 50 servingsEggs R ancheroF oo YongMexican ScrambledB akedEggs C reo leP lain OmeletSavory R iceandEggsOTHER SEach recipemakes 50 servings

3 3 8

RELI SHESAND SAUC ESMeat ~F iShBarbecueSauceforMeatSandwich

UncookedOrange—C ranberryReli sh

C orn Rel ishC reo leMustardSauce

,Hot

T artareSauce

SALADS (Miscel laneous)Al l—in-OneApple-Ginger aleBanana andC abbage(2 )Apple-C arrotBeet andC abbageC abbageC abbageandAppleHearty C abbageChef’sC abbageS law(2 )C arrot andRai sinC arrot

,R aisin andC oconut

Chi ckenChicken andGrapeC ottageCheeseandT omatoFrozen Frui tFrozen PeachGreen Saladwi thHardC ookedEggsFlamingoGrapefrui t andCeleryMacaroni andVegetableMacaroni andSalmon

OrangeWaldorfPeach Waldorf

RecipeListNeptuneNewEnglandS lawR ai sin WaldorfSpringSaladStuffedPruneFreshVegetableStuffedT omatoR awVegetableWaldorfSALADS, JELLI EDBeet andOrangeC al icoC ardinalCheeseChickenMousseC ranberryC ranberry-C abbageC ranberry-OrangeC ranberry Frui t SaladC ranberry JewelC ranberry-Grapefrui tC ranberry WaldorfF ig, OrangeandCheeseMoldedMexican S lawMint Frui tJel l iedMacaroniDevi ledEgg in T omato Jel lyS tuffedF igJel l iedPeach andCheeseJel liedOrangeandC abbageT omato (Wi thT omato Paste)Pear andR aspberry GelatinePerfectionP ineapple-C ottageCheeseMo ldedPruneandCheeseTexasT omato AspicRaspberry-C ranberryVegetableR ibbonMo ldUnder-the-SeaPearVegetableT omato

3 3 9

SALAD DRESSI NGSB oi ledCelery SeedDressingforFrui tSalad

SaladFrench Dressing, BasicFrenchT ypeChi ffonadeFrui t (French T ype)Frui tSour C reamMayonnaiseT omatoWhippedC reamSANDWI CHESBakedBeanBacon

,Celery

BarbecuedCheeseB acon CheeseburgerC arrot

,Rais in

Cheeseburger (seeHamburgers )CheeseandP ickleSpreadCheeseDreamCheeseandO liveC reamCheeseandOrangeMarmaladeC reamCheese

,Celery and

Devi ledHamCheeseSaladFi l l ingC heese(mel ted) wi th B aconChicken SpreadC ornedBeef BurgerC rabmeat Fi ll ingEggandHam(B arbecue)Egg, O l iveandBacon Fi l lingEggSaladR ol lEggandCheeseSandwich Fi l l ingS l icedEggandB aconFrankfurter-P i ckleFi ll ingFrui t C ri spHamburger SandwichBakeHamSalad

HamauGratinHoney Butter SpreadHoney

,Date

,Peanut Butter

I talianMock C rabmeatO l ive

,C arrot andCelery

Pas tramiPrune

,Celery

,Peanut

TunaburgersTuna Sandwich SouffléTurkey SaladVegetableSaladWesternWestern C heeseBunB READSApp leF igMuffinsAppleNut B readApplesauceB ranMuffinsB anana B readBak ingPowder B iscui tB ranMuffinsCherry OrangeB readApplesauceNut B readMuffinMixCheeseMuffinsC orn B read(2 )C ranberry C offeeC akeC rumb C offeeC akeDate-Nut B read— 4loavesDate-Nut B read— 3 loavesP runeC offeeC akeOrange-Nut B readPrune-Nut B readYeast R o l lsRefrigerator R o l lsRais in C offeeC ake

CAKESAngel FoodApp lesauceGingerbreadUpside-down

340

BananaDutchChoco lateCup C akeButter SpongeCherry Surpri seChoco late(Sour C reamC reamPuffs(B oi led) Frui t SpiceHoney SpiceNutNut TeaDanishMeringueOrangeCup C akesOrangeChi ffonP lainP lain (DriedEggs )SpongeVariety Cup C akesP ineappleC runchP runeR oman PeachC OOKI E SAccordion T reatApp le(Glazed) SquaresB rown: Sugar I ceB oxApp lesauceApp lesauceRefrigeratorC akeC rumbB rown iesC alifornia C oconut DropsC hineseC hewsCherryDateFi l lsChoco lateMacaroonsDateFi l ledC ookiesDate-Nut B arsDreamDropFrui t Hermi tsF igSquaresGrape-Nuts C runchiesHoney B al l s


I ndianOrange-AppleC rumbleLady B altimoreLemon C akeNorwegian PruneOzarkR iceCustardPeach FluffR ice

,C reamy

PruneGrahamC rackerRaspberry Parfai tSnow,

P ineappleandplainSteamed: Basic , Applesauce, B lueberry

, Choco late, Cherry, R ai sinandNut

Ri ce,Apple(or Peach )

VVhipS : C ranberry, Orange, PruneStrawberryMo ldSpanish C ream,

Choco lateandplain

DESSERT FILLI NGS,SPREADS, SAUC E S (Sweet)AppleR ingsT apioca: C ream,

Banana,Peach,

Berries, AppleT apioca, Frui tvariat ions

B lueberry SauceButterscotch SauceB oi ledI cingCherry SauceChoco lateSauceChoco lateSaucewi thHoneyC ranberry-OrangeSauceC ranberry PuddingSauceC reamy FudgeSauceC reamPuff Fi l lingCustardSauceFrosting (Uncooked)Fluffy WhippedC reamSauceFoamy Sauce

342

Frui t Fi l lingfor TurnoversHoney Butter SpreadHoney Peanut Butter SauceLady B al timoreFi ll ingOrangeFi ll ingLemon SauceMocha I c ingOrangeFrosting(T art )OrangeSauceOrangeR aisin SaucePeanut Butter B oi ledI c ingPenucheI cingP ineapple-C ranberry SauceRaisin Nut SauceTutti Frutti SauceVani l la SauceWashington P ieFi l lingandFrostingWhippedC reamT oppingVEGETABLESBeans

,Dutch

,Green

Beans, Green,andMushrooms in

C reamBeans (Fresh Snap )Beans (Stringwi th CheeseT omatoSauce)

Beans (Navy in T omato Sauce)Beets

, Sl icedBeets, HarvardC abbageC arrots, GlazedCelery (a laKing)Peppers

,StuffedGreen

C arrots,FreshButtered

C orn FonduePotatoes

,Cheese

Potatoes,Delmonico

Potatoes , BarbecuedC reamedPotatoes, FrenchB akedPotatoes

,Mashed

SandwichesPotatoes

,Pars ley Potatoes, Sweet Puff (SeeMisc .

Potatoes, Sweet, andApples Main Dishes )Potatoes

,Sweet Glazed VegetableT imbale

B akedBean Sandwich50 Servings

7 c . bakedbeans (34 c . catsup2 t. salt c . picklerel ish1 t . pepper 2 0 . green pepper, chopped

6 T .mus tard

Addseasonings, relish, pepper andmustardto cold,crushedbakedbeans.Mixwel l . Serveondark bread.

B acon, Celery Sandwich50 Servings

3 c . fortifiedmargarineor butter 2 t. salt6 c . bacon , crisp,

diced, about 5 lb . c .mustard6 c . celery

,chopped 4 0 . saladdressing

C reammargarine, addcrisp di cedbacon andother ingredients. Spreadonbread.

B arbecueCheeseSandwich50 Servings

2 oz . protein per serving

gal . (4lb cheese, grated 18 eggs,hardcooked

0 . green pepper, chopped 4 t. Worcestershiresauce

0 . onions , chopped PA0 . tomato catsupc . stuffedgreen ol ives , chopped 1

7a0 .margarineor butter, meltedrol ls

C omb inecheese, pepper, on ion ,eggs, ol ives , Worcestershiresauce, c atsup

andmargarine. Cut rol ls . Spreadmixturewi th$24scoop , on bottomhalf ofrol l .Melt under broiler aboutfiveminutes unti l top is toasted.

343

7 lb . processedcheese, grated chopped(firmly packed)

1 0 . onion,finely chopped

C ombinecheese, onion ,bacon,

tomato catsup andpreparedmustard. Cutbuns inhal f- cros swi se. Spreada $24dipper of cheesemixtureon bottomhalfofeachbun xT oast bothbunhalves cut Sideup forfiveminutes, orun til bunsaretoastedandcheeseis melted. Rep lacetop S liceof bun on bottoms lice.B rown top of bun . Serveimmediately.

C arrot Raisin Sandwich50 Servings

8 lbs. carrots, shredded 1 T . salt2 lbs. raisins 0 . lemon juice

3 c .mayonnaise

Mix ingredients together andSpreadon sandwichbread.

CheeseandP ickleSpread50 Servings

2 oz . protein per servinglb . cheddar cheese 3

74 0 . saladdressing0 . cucumber pickle, chopped 1

;é o. tomato catsup3 bds. lettuce

Mashcheese, addchoppedpickle, saladdressing andcatsup . B lendthoroughly . P lacelettuceleaf on bread. Using $ 3 0 scoop, placecheesemixtureon lettuce.344

B acon Cheeseburger50 Servings

2 oz . protein per serving2% c . cookedbacon , finely1 pt . tomato catsup175 0 . preparedmustard

sandwichbuns


C reamCheese, Celery andDeviledHam SandwichSpread

50 Servings2 oz . protein per serving

34: 0 .mil k 2 c . celery, chopped6 lb . cheese, cream 1 c .devi ledhamSpread

Addmi lk to creamcheeseto soften to spreadingconsistency . Addcelery andham,andmixwel l . Spreadon bread.

CheeseSaladSandwichFill ing50 Servings

2 oz . protein per serving6 c . cabbage, raw 61/é lb . cheddar cheese3 c . carrots, raw 1174c .mayonnaise

salt to taste

C oarsely chop vegetab les andcheese.Addthemayonnaiseandseason .Mixthoroughly . Serveon ryebread. Allowance, two tab lespoonful s per sandwich.

MeltedCheeseSandwichwi thB acon50 Servings

2 oz . protein per serving50 S l ices bread 61/é lbs . cheese176 lb . butter or fortifiedmargarine 5 lb . bacon, broiled

Spreadbreadwi thsoftenedbutter ormargarine. C overwiththi ck Sli ceof

cheese. Seasonwi thsalt andpepper. B akein largerectangul ar pans in oven.

Addcookedbacon strip . P laceunder bro iler oneminuteto brown cheese.

This sandwichmaybeservedopen or c losed.346

SandwichesChicken SandwichSpread

50 Servings

8 0 . chicken,finely cut $4 0 . cream, light

4c . celery, finely cut 4T . creamcheese4T . pars ley , chopped c . mayonnaise2 T . lemon juice 2 T . salt

Mix chicken , celery, pars ley andlemon juice.Mix creaminto creamcheeseandmayonnaise. C omb inemixtures andchi l l . Serveon sandwichbreador

put in to smal l Parker Housero l ls or creampuffs.

C ornedBeef Burger50 Servings

2 oz . protein per serving5 qts . (Glé lb .) cornedbeef, cooked, c . shorten ing

chopped 1 c . onions,minced

3 qts . cookedpotatoes, choppedfine 50 ro l ls

Chop cookedcornedbeef. Addfinely choppedpotatoes . C ook mincedonions in Shorten ingunti l transparent, but not brown . Addto meat andpotato ,

mix thoroughly .Makeinto portions using $8 scoop . Shaperoundandflatten to one-half inchin thickness . B rown in meltedShortening,just enoughto keep patty from sticking. Turn ,

brown other Sideor fin ishcook ing in oven . Servehot onhamburger bunwi thslices of cheesegril ledin broiler orwi thbarbecuesauce.

C rabmeat SandwichFil l ing50 Servings

1% qt. crabmeat, flaked 2 c .mayonnaise3 c . celery,diced 50 ro l ls ,hamburger or frankfurter195 0 . sweet pickles, chopped 2 c . butter, soft2 T .mi ldmeat sauce 1hd. lettuceC ombine crabmeat

,celery

, pickles , meat sauce,andmayonnaise. Mix

thoroughly . P lacea $ 16 scoop offil l ing on bottomhalf of a butteredhamburger or frankfurter rol l . Garnishwi thsmal l portion of lettuceleaf.T op wi thotherhalf of rol l .

347

B arbecueEgg andHam Sandwich50 Servings

15 eggs,hardcooked c . picklerel ishlxé bunchcelery 1 T . on ion

lb .hamor cornedbeef 2 c .mayonnaise2 t.mustard, prepared

Chophardcookedeggs andcelery .Mixwi thchoppedhamor cornedbeef.Addpicklerel ishandchoppedonion . C ombinewi thmayonnaiseandmixwel l . Addmustardto taste.

Egg, OliveandB acon SandwichFi ll ing50 Servings

25hardcookedeggs, chopped 1 T . salt4 c . bacon

, cooked, chopped 1 c .mayonnaise176 c . stuffedo lives, chopped 1

75 0 . Frenchdressing100 S lices bread

C ombinehardcookedeggswi thbacon andolives . Addsalt anddressings .Mixwel l . Spreadon breadusing $ 30 scoop .

Egg SaladR oll50 Servings

2 oz . protein per serving50 eggs,hardcooked, peeled 1 T . sal t

andchopped 50 roll s,hamburger or frankfurter,1 qt. celery, chopped buttered1 qt. mayonnaise

Simmer eggs for fifteen minutes . Put into co ldwater immediately, cool ,peel , andchop . Addcelery, mayonnaise, salt andpepper.Mixwell . Serveon butteredrol ls.348


Frui t C risp Sandwich50 Servings

$6 lb . apples , chopped 1 pt .mayonnaise10 oz . carrots

,chopped HQt. sal t

$6 lb . celery, chopped 10 oz . butter1 lb . raisins if: c . milk

100 slices bread

C ombinefirst six ingredients. C ream butter wi thmi lk . Spreadbutter on

oneS l iceof breadandfi l l ing on theo ther. Put together.Hamburger SandwichB ake


100 slices bread HQ0 . celery, Choppedc . butter 1

4 c . mustard, prepared5 lbs .hamburger 2 lbs. cheese, shredded3 c. on ions, chopped 3 0 . (dry) eggs

3 qts. reconsti tutedmi lk

Spreadhalf thebreadS l ices wi thbutter. Arrange in baking pans andtoast lightly in moderateoven , 3 50

° F about fifteen minutes. Whi lebreadi s toasting, brownmeat wi thonion andcelery .Mix in preparedmustard.Spreadmeatmixtureover toastedbread. Sprink leShreddedcheeseon top of

meat. C overwi thremaining breads lices . C ombineegg andmi lk andpourover bread. Bakeinmoderateoven , 3 50

° F about forty-fiveminutes .

8 lbs .ham, chopped

1 qt. celery, Chopped2 . T . pars ley

B lendal l ingredients together andchi l l . Spreadon butteredbread. Use1124scoop to measure.3 50

HamSaladSandwich50 Servings

2 oz . protein per serving4 0 . creamcheese1 c . mayonnaise3 T . lemon jui ce

1A: 0 . light cream

SandwichesHam Sandwichau Gratin


lbs .ham, cooked, coarsely 2 qts .mil k

ground 3 -15 oz . cans mushroomsoup0 . saladdressing if 0 . green pepper, choppeds l ices of bread 12hardcookedeggs, sl iced0 . margarine 50 S lices American cheese(1c . flour S lices )

pepper to taste

Mo istenhamwi thsaladdressing, then season wi thdashof pepper. T rimcrust frombread, toast bread, then spreadeachS l icewi thtwo tab lespoonful shammixture. Melt margarine, addflour

,b lendwel l . C ook unti l

bubb l ing. Addmi lk andsoup ,then cook, stirring constantly unti l thickened.

Addgreen pepper,hardcookedeggs andone-fourthteaspoon pepper. P laceeachs l iceof toast andham in a shal lowindividual casserole. C overwi thhot creamsauce, then topwitha S l iceof cheese. P lacein amoderateoven ,

3 50°

F . just longenoughto melt cheese. Garn isheachwi tha sl iceofhardcookedegg sprinkledwi thpaprika.

Honey Butter Spread50 Servings

1 canhoney (about 236 c . ) 1 lb . fortifiedmargarineor butter1% lb . nuts, broken (optional)

Whipwell inmixer orwi thbeater. Spreadon sandwiches usinga $3 0 scoopfor eachsandwich.

Date-Peanut Butter Sandwich50 Servings

l lré pin ts C aliforn ia DateP ieces 117é qts. peanut butterl lé pin ts nonfatdrymi lk 3 0 .water1 tsp . salt 1 c .honey

C overdatepieceswithboi lingwater ; let stand2 to 5 minutes . Drainwel l .Gradual ly b lenddrymi lk andsalt into peanut butter. B lendinwater,honeyanddates . Porti onwitha $16 scoop .

3 51

I tal ian Sandwich50 Servings

2 oz . protein per serving3 lbs . salami 10 tomatoes , S l icedlbs. cheese 3 bds . lettuce

3 largepeppers, strips salt andpepper5 onions, S liced hardrol ls

1 lb. butter

Sp l i thardrol l , butter, andarrangemeat andvegetab les in layers on

one-half of rol l . Season wi thsal t : andpepper. C over wi thotherhalf of

roll . Other coldmeats may besubsti tuted.

Mock C rabmeat Sandwich50 Servings

2 oz . protein per servingqt.fishflakes0 . lemon juice0 .mayonnaiseqt . celery, finely chopped0 . parsley, finely choppedT . pimiento, chopped

F lakefish,removingany bones andSkin . Addlemon juiceandmayonnaise

to fishandb lendwel l . Addcelery, pars ley, pimiento, onion , salt, andpepper. Spreadmayonnaiseon bread; using‘

1F24scoop p lacefishon bread.T opwithlettuceleaf. C overwi thseconds liceof bread.

Ol ive, C arrot andCelery Sandwich50 Servings

1 c . ol ives, chopped 376 t. onion salt

1176 qts . carrots , gratedraw 1 t.horseradish, gratedl ié qts. celery, finelydiced 1 c . mayonnaise

C ombineal l ingredients .

‘

Use$3 0 scoop . Less mayonnaisemay beneededif vegetab les aremoist.3 52

0 . onion,finely chopped

T . saltt. pepperslices breadhd. lettuceqt. mayonnaise


Tuna SandwichSouffié50 Servings

4oz . protein per servingsl ices bread 2 qts. American cheese

, gratedlb . butter l l/é qts .driedmi lk7 oz . cans tuna 6 qts .waterqt . celery, chopped 3 doz . eggs, sl ightly beatenqt. green peppers , chopped 2 T . sal t

1 t. pepper

Spreadbreadwi thsoftenedbutter.Makefifty sanwicheswi thtuna, celery,peppers andcheese. P lace in largebaking pans . C omb inereconstitutedmi lk

,eggs, sal t andpepper. P our over bread. Bakein a s lowoven 3 25 ° F .

about forty minutes .

Turkey SaladSandwich50 Servings

2 oz . protein per serving2% qts. turkey, Chopped, cooked l/a c . sweet picklereli sh

qts. celery ,di ced 1 qt. saladdressing2 qts . cheese, grated

C omb ineturkey, celery, p icklerel ishandmayonnaise. Season to tastewi thsalt andpepper. Spreadturkey mixtureatop Sp li t bun s . Sprinklecheeseover each. P lacein ‘hot oven orunder broi ler, unti l thecheesemelts, two tofiveminutes . Servewi thadot of chili sauceanda Sprigof parsley , ifdesired.

Vegetab leSaladSandwich50 Servings

2 c . carrots, rawShredded 34 t. on ion sal tP a0 . celery

,choppedfine 1 0 . saladdressing

2 c . cabbage, choppedfine hi 0 . tomato catsupl 0 . green pepper, choppedfine 2 t. salt

C omb inefinely choppedvegetab les . Haveasdry as possib lebeforeaddingon ion salt

,saladdressing, catsup andsal t. Serveon ryeordark bread. Use

$3 0 scoop .

3 54

Sandwiches— BreadsWestern Sandwich50 Servings

2 oz . protein per serving48 eggs, beaten 2 0 . onion,

chopped1 qt.ham,

mincedfine 1 T . sal t2 c . pepper, green , chopped 1 t . pepper

C omb inebeaten eggswi thother ingredients . Pour into greasedbakingpansandbakeat 3 50° F . for about onehour.Mixturemay bestirredoccasional lyduring baking, andthen scoopedonto breador left unstirredandcut intosquares . Serveon breador bun .

Western CheeseBuns50 Servings

Slé lb . cheese, shredded 1 c . ol ives , stufled, chopped1 0 . green pepper, chopped 1 c . chi li sauce1 0. onion

,chopped 50 roundbuns

B lendtogether thecheese, green pepper, on ion , ol ives andchi l i sauce. Cut

thebuns inhalf andtoast . Spreadthe bottomhalves withthe cheesemixture. P laceunder lowbroi lerheat or in a moderateoven ,

3 50° F

until thecheeseis melted. C overwi ththetophalves of thebuns .

AppleF igMuffins50 Servings

2 qts. al l purposeflour, sifted 1 pt . figs , chopped1 T . salt 1 pt . apples,dried

0 . sugar it c . Shorten ing, melted1175 T . c innamon 4eggs, beaten5 T . baking powder 1 qt.mi lk

Sift flour, salt, sugar, c innamon ,bakingpowder. Soakdriedapp les overnight.

Drain andoutfine. C overfigswi thboi lingwater andlet standfiveminutes .Drain .Addfigs, app les,meltedShorten ing,mi lk andeggto flourmixtureandstir unti l flour i s just moistened. Scoop into greasedmuflin pans andbaketwenty to twenty-fiveminutes at 400° F .

3 55

AppleNut B readMakes 7 Loaveslb . shorteningc . sugar0 . eggs, dried0.waterqts. apples, peeled0 . nuts, chopped

C reamShorteningandsugar. S lowly addreconstitutedeggs . Dredgeapplesandnutswi thflour.Mix andsift remain ing flourwi thdry ingredients . Addalternatelywi thwater to thefirst mixture. T akefrommixer andstir in theapp les andnuts . Fi l l greasedtins about one-thirdfull . Bakeonehour ina moderateoven .

ApplesauceB ranMull ins50 Servings

5 c . flour, sifted 34 0 . milk,dried1740 . baking powder 1 qt. bran1174T . salt 2 0 .wateri f 0 . sugar 2% 0 . applesauce

i f 0 . egg,dried l 0 . fat , melted

S ift flour, baking powder, salt,sugar, driedegg anddriedmi lk, together.

Addbran . Addwater, app lesauceandfat . Stir only unti l dry mixtureismoistened. Fi l lmuffin pans two-thirds ful l . Bake400° F. for twenty minutes .

Banana B readMakes 3 Loaves, 5% x 12 x 3

1 c . Shortening lé t. soda2 0 . sugar 11742 t. salt1 0 . eggs,wel l beaten 2% c . bananas, ripe, mashedc . flour (6— 8 bananas)

2 T . baking powder HQ0 . nuts , chopped(optional)C ream Shorten ing, addsugar andbeat. Addeggs andcontinuebeatingunti l fluffy . Sift dry ingredients andaddto creamedmixturealternatelywi thbananas . Addnuts andmix. Bakein greasedbreadpans at 3 25

° F.

for onehour.356

T . c innamon

qts. flour, siftedT . baking powderT . baking sodaT . salt0 .water


ApplesauceNut B readMakes 3 Loaves, 8175x4% x21A

qt . flour, si ftedT . bakingpowdert. saltt. sodat. c innamont. nutmegc . pecans orwalnuts, coarsely

choppedSi ft flour withbaking powder, salt

,soda andspices . Stir in nuts. Add

sugar to eggandbeat unti l light andcreamy . Addvinegar to mi lk then mixwitheggmixture. Stir applesauceandbutter into eggmixture. Addto flourmixtureandstir unti ldry ingredients aremoi stened. Pour into greasedpans,linedwi thwaxedpaper.Let standtwenty minutes in awarmp lace. Bakeat3 50

° F . about fiftyminutes .

MuffinMix2 qts . flour

, Sifted i f: 0 . bakingpowder1 0 .mi lk,dry 1174T . salt

i f 0 . sugarS ift ingredients threetimes, or b lendfifteen minutes in mixerwi thwhip at

lowSpeed. Storein coo l p laceunti l needed.

T oMakeMufins4eggs, beaten 0 . fat ,melted

0 .water

Addfat to eggs, then addwater.Addto abovedrymixture. Stir on ly enoughto moisten . Use#24scoop to measureinto greasedmuffin pans. Bakeinhotoven 425 ° F. for fifteen minutes.

NOTE : Usingdriedeggs, addone-half cupdriedegg todrymix, increasethewater to threecups .

358

eggs , sl ightly beaten0 . sugar, brown ,

firmly packed0 . mi lk

,evaporated

c . vinegar or lemon juice0 . app lesauce, cannedc . peanut butter, softened

Breads

2 qts . flour 4eggs

6 T . baking powder 3% 0 .mil k2 t . sal t 3

74 c . shortening11740 . sugar 1 0 . cheese

, grated

Mix andsiftdry ingredients .Mix eggs , mi lk andmel tedShorten ing. Addl iquids to dry ingredients. Addgratedcheese. Stir on ly unti l flour ismoistened. Scoop in to greasedmuflin tins scoop) . Bakeat 425 ° F . for

twenty to twenty-fiveminutes .

0 .water 36 0 . sugarlré c and2 T .driedegg l l/é T . salt1176 qts . siftedflour 3% 0 . corn meal

0 . baking powder 1174qts . mil k0 . fat , melted

Addonehalf ofwater to thedriedegg, beat unti l smooth. Addrest ofwater andbeat wel l . Sift flour, baking powder, sugar andsalt togethertwice.Addcorn meal andmixwel l . C ombinemi lk andfatwi theggandaddtodry ingredients . Pour into greasedbakingpan . Bakeinhot oven,

425° F.

about thirty minutes.

l lré qt. flouri f} 0 . bakingpowder

0 . sugarl lé T . salt

Sift flour, bak ingpowder, sugar andsal t together. Addcorn meal andmixwel l . C ombinemi lk , fat andegg, andaddto dry ingredients . Pour intogreasedbakingpans ormuffin pans. Bakeat425 ° F . for twenty-fiveto thirtyminutes.

3 59

C orn B read50 Servings

0 . corn mealqt.mi lk

134 0 . fat , melted5 eggs, beaten

C ranberry C offeeCake48 Servings

10 c . cranberries, freshor frozen 12 c . flour, al l purpose, s ifted2 0 . sugar 5 T . baki ng powder

2115 c . Shortening Hf t. salt3 0 . sugar 40 . mil k5 eggs 1175 t. van i l la

Soak cranberries in thetwo cups of sugar overn ight . C reamShorten ing, addsugar. Beat unti l flufly. Addeggs andbeat wel l . Addthe sifteddryingredients alternatelywi ththel iquidto thecreamedmixturemixingwel lafter eachaddi tion . Foldin cranberries andpour into greasedpan . Sprinklewithsugar. Bakethirty-fiveto fortyminutes at 400° F .

C rumb C offeeC ake50 Servings

3 qts . flour 1 qt. buttermi lk or sourmil kl ieqts . sugar, brown 2 t. baking soda1 lb . shortening c . eggs,dried, reconsti tutedin2 T . bakingpowder 3

74cupwater1 T . van i l la

S ift flour twice; mix wi thsugar. Cut in Shorten ing unti l thoroughlyb lended. Reserveone-thirdof mixturefor topping of cakes.Mix bakingpowderwithremaining flour mixture. C omb inesour mi lk, soda, eggs , andvan i l la; addflour mixtureandb lend. Turn into greasedShal lowbakingpans,makingoneinchlayer. Sprinklewi thcrumbmixture. B akein moderateoven (3 50° F .) twen ty to thirty minutes .

DateNut B readMakes 4Loaves

1176 qt. water, boi ling 3 0 . nuts,chopped

176 c . shortening 12 c . flour7 eggs 2% T . bakingpowder2 lb . sugar, brown 1

75 T . bakingsoda3 lb .dates , chopped 1 T . sal t3 60


OrangeNut B readMakes 5 Loaves, 9 x 5 x 3qts . flour0 . bakingpowderT . sodaT . saltc . eggs,dried0 .mi lk

,dried

Si ftdry ingredients together (flour, baking powder, soda,salt, driedeggs,driedmi lk andsugar ) . Addnuts

,rai sins andorangerind. Addmi lk and

orangejuice.Mix.AddmeltedShorten ing. B akeat 3 50° F . for fifty minutes .

PruneNut B readMakes 5Loaves

c . prunes

qts . si ftedflourT . bakingpowdert. sodat. sal t0 . sugar

R inseprunes ; drain anddry on towel . I f prunes arevery dry, boi lfiveminutes . Removepits andput prunes throughfoodchopper. Sift flourwithbakingpowder, soda, salt andsugar. Cut shortening into flour mixture. Beateggs, addmi lk andstir into flour mixture. Pour intowel l-greasedloaf pans ,9 x 5 x 3 inch. P laceextrahalves of prunes andwholenutmeats on top . Bakeinmoderateoven, 3 50

° F oneandone-halfhours, unti l brown. Turn out onrack to cool .

Yeast R o llsMakes 3 00 R ol ls

6 0 .mi lk,dried, reconsti tuted 12 oz . yeast, compressed7 qts.water I la0 . sugar, granulated

0 . shortening 18 qts . flour, bread1176 0 . salt

3 62

3V2 0 . sugar3% c . nutmeats

, chopped2% c . raisinsl/é 0 . orangerind1 qt . mi lk

21/é 0 . orangejuiceshorten ing,melted

1174c . shortening10 eggs

3 0 .mi lk,dried

3 qts .water (usedriedmi lkwater equivalent to 5

wholemi lk)nutmeats, chopped

BreadsReconstitutemil k andscaldfour quarts .Mel t Shorten ing. Liquify yeast byworking granulatedsugar into i t wi thhands .Mix thefour quarts scaldedmi lkwi ththeremain ing four quarts of co ldmil k . Addl iquifiedyeast andmeltedShortening. Addal l flour andsal t to this mixtureandmix at SlowSpeedin 60 qt. mixerwi thdougharm. Beat unti ldoughis smoothandfreefrom lumps , ten to

' twelveminutes. Dividemixtureinto two largebowls .

C over andlet riseabout two andone-halfhours unti ldoub lein bulk.Weighin to Hf lb . uni ts

,rol l andcut into twelvepieces, two ounces each. P lacein

greasedpan,let riseone-halfhour. Baketwenty minutes at 425 ° F .

Refrigerator R ol lsMakes 50, HQoz . R ol ls

3 yeast cakes 2 0 .mi lk,scalded

1 0 .water,lukewarm 2175 qts. flour, bread

4T . sugar c . (3 ) eggs,wel l-beaten1175 T . salt 3 T . shorteni ng, mel tedSoften yeast in lukewarmwater. Addsugar andsalt to mi lk . Addthreecupsflour andbeatwel l .Addyeast andbeaten eggs .AddShortening.Addremainingflour to makea softdough. Kneadun ti l smoothandsatiny . P lacein a

lightl y greasedbowl andgreasetop ofdough. C overwel l andput in refrigerator.When ready to use, removefromrefrigerator andshapeinto rol ls .Letrisetodoub lein bulk. Bakeat 425 ° F . forfifteen to twentyminutes.

R aisin C offeeC ake50 Servings

lbs. flouroz . bakingpowderT . sal toz . sugar

oz . shorteningpt . raisins

S ift flour, bakingpowder,driedeggs, sal t andsugar together twice. Cut inShorten ing. Addraisins andorangerind. Addmil k to flourmixtureandstiron ly un ti l al l flour is dampened. Turn into greasedShal lowpans, mak ingthree-fourths inchlayer.Mix together brown sugar, c innamon andnutmegandSprinkleover batter. B akeinhot oven 425 ° F . twelveto twenty minutesorunt i ldone. Servewarm.

3 63

2 t. orangerind, gratedi f 0 . eggs,dried1 qt.mil k4oz . sugar, brown1

‘ t. c innamonV2 t. nutmeg

FoodC akeServings

6 0 .eggwhi tes 1174T . vani l la1 t. salt .1 t. almondextract5 t. creamof tartar 40 . cakeflour4T . lemon juice 5% 0 . sugar, Sifted

Beateggwhi tes andsaltunti l they jus t peak .Addcreamof tartar andhalf ofsugar gradual ly . Beat unti l stiff but notdry. Addlemon juice, van i l la andalmondextract. S i ft flour andremain ing sugar together serveral times. Foldinto abovebatter. Yield8 lbs . Scale2 lbs . in eachof four tubepans. Bakeat3 00

° F. for oneto oneandone-fourthhours.

ApplesauceC ake50 Servings

0 . butterc . sugar

eggs, beaten0 . flourc . cornstarchT . bakingpowder

C reamthebutter, addsugar gradual ly andbeatfiveminutes . Addeggs andbeat unti l fluffy.Mix andSi ftdry ingredients andaddone-thirdto fat mixture. Addraisins. Addremainder of flour mixturealternately wi thapplesauce. Bakeforty-fiveminutes at 3 50° F.

G ingerbreadUpsideDown C ake50 Servings

1% qts. flour 1% c . shorten ing4 t . bakingpowder 2 c . brown sugarHf t . bakingsoda Hi 0 .eggs,dried1174t. ginger 1 pt .molasses2 t. salt 1 pt .warmwater

S ift al ldry ingredients , inc luding theeggpowder, together. C reamshortening. Addsugar gradual ly . Addflour al ternately wi thwater andmolasses .

Beat smooth.3 64


Butter SpongeC ake50 Servings

2176 qt. cakeflour 6 0 . sugar2343 T . bakingpowder 1 pt .mi lk, scalded4 t. sal t 4 t. vani l la44eggyolks 4 t. lemon juice

2 c . butter,melted

S ift flour,bakingpowder andsalt together. Beat egg yolks un ti l thick andlemon co lored, ten to fifteen minutes . Addsugar gradual ly andcontinue

beating. Addscaldedmi lk graduall y to egg yolk mixture. Addvani lla andlemon juice. Foldin Si fteddry ingredients byhand,usingawirewhip . Foldinmeltedbutter. C ombinethoroughly . Pour into ungreasedten inchtubepans .

Cut throughbatter to break air bubb les . Bakeat 3 50° F . forfifty to sixtyminutes.

Cherry SurpriseC akes50 Servings

4c . flour 1 c . shorten ing2 T . bakingpoder 2 0 .mi lk2 t. salt 2 t. van i l la3 0 . sugar 1 0 . eggwhites

2 c . cherries,drained

, pitted

S i ftdry ingredients, addShorten ingandmi lk. Beat two minutes , addvan i l laandeggwhites . Beat two minutes more. Fo ldin cherries . Bakein two inchmuffin pans, at 3 50° F. for about twentyminutes .

CherryFrost ingl té cups sugar6 T . cherry juice1 T . corn syrup

Use7minuteic ingmethod.3 66

Cakes

Choco lateC ake(Sour C ream)50 Servings

1 T . sodaHe0 . cocoa

l l/é t. salt3 c . sour cream

1 T . van i l la

C reamfat un til soft andfluffy . Addsugar gradual ly andcontinueto beat.Addbeaten eggs . Beat thoroughly . AddS ifteddry ingredients alternatelywi thsour cream. Addvan i l la. Bakeat 3 25

°— 3 50

° F. in rec tangular pansabout forty minutes .

1 qt.water,boi ling 1 qt. flour

1 lb . butter 2 t . bakingpowder16 eggs

B o i l water,addbutter andbring to a boi l . Pour Siftedflour andbaking

powder in al l at onceandstir vigorous ly . C ook themixtureabout twominutes . Turn in to mixer andbeat on secondSpeedto coo l . Addeggs oneata timebeating thoroughlywi theachaddi tion . Scoopwith$24scoop ontobaking sheets . B akeat 425 ° F . for twenty minutes, lowerheat to 3 50°

andcontinuebakingun til dry about twen ty-fiveminutes . When coo lfill wi thcustardorwhippedcream.

B oiledFrui t SpiceC ake50 Servings

34 lb . raisinslb .figs

36 lb . lardlb . nuts

1% qts . flourP X; T . baking

Mix sugar, Sp ices andwater.Addfruit andboi l for twen tyminutes .Addnutsandlard. C ool to roomtemperature. (This step may bedonetheday beforecakeismade.) AddS iftedflour andsoda tomixtureandb lendwel l . B akein a

s lowoven onehour.3 67

C reamfat .Addsugar, reconstitutedeggs andhoney . C reamunti l l ight. AddS ifteddry ingredients alternately wi thmi lk . Bakeat 3 25

° F . about fortyminutes.

1% 0 .water 1 qt. sugar1 0 .egg,dried 2 qts . flour, sifted2 0 . fat 3 1AT . bakingpowder2 T . vani l la 3 35 0 .mil k175 T . salt 3 c .walnuts, choppedAddone-half thewater to thedriedegg, beat unti l smooth. Addrest ofwater, beatwel l . C reamfat , van i l la andsalt.Addsugar graduall y andcreamunti l fluffy . Sift flour (reserveone-half cup) andbakingpowder twice. Addalternatelywi thmi lk to creamedmixture. Addremaining one-half cup of

flour to choppedwalnuts . Foldnuts into batter. Pour into greasedpans . B akeat 400° F. for about twenty-fiveto thirty-fiveminutes .

2 T . bak ingpowder1 T . vani lla3 c . nutmeats9 eggwhi tes

176 t. salt

3 68

Honey SpiceC ake50 Servings

2374 qts . cakeflourT . bak ingsoda

2 T . bakingpowder2 T . salt1175; t. c innamon1 t. c loves1 t. nutmeg


OrangeChiffon C ake50 Servings

6 l/a0 . cakeflour 1% 0 . eggyolkVi 0 . bakingpowder H4 0 .waterT . salt 7 oranges, juiced

4140 . sugar 2 T . orangepeel , grated1% 0 . cookingoil 3% 0 .eggwhites

T . creamof tartar

S ift together flour, baking powder, salt andsugar . P lacecooking oil , eggyo lks andwater in mixingbowlwithS ifteddry ingredients . Usewirewhipandmix together onmediumspeedunti l smooth. Addorangejuiceandpeelto abovein several portions , mixingwel l after eachaddition . Do not overmix. Beat eggwhi tes andcreamof tartar very stiff .Addthebuttermixtureina steady streamto theeggwhites as fast as thewhi teswi l l takeit .Mix on lyenoughto b lendthetwo together thoroughly . Pour into ungreasedtubepans,ten inch. Bakeat 3 50° F . forty-fivetofifty minutes . Turn cakes upsidedownat oncewhen removedfromoven . Frostwi thorangecreamfrosting.

HQ0 . Shortening 2% T . bakingpowder1 qt. sugar T . sal t4eggs qt . mi lkl lxé qts . flour 1 T . vani l la

C reamShorten ingunti l soft, addsugar andcreamunti l fluffy . Addbeateneggs .Mix andS ift dry ingredients andaddto sugar mixturealternatelywi thmi lk . Addvani l la. Bake in greasedpans in moderate oven for

forty minutes.

C ake(DriedEgg)50 Servings

1V4 0 .water i f T . salt1 c . egg, dried 1 qt. sugar2 0 . fat 2 qts . flour, sifted2 T . vani l la 3% T . bakingpowder

3 0 . mi lk3 70

Cakes

Addone-half thewater to thedriedegg, beat unti l smooth. Addrest ofwater, beat wel l . C ream fat

,van i l la andsalt . Addsugar gradual ly and

creamunti l fluffy . S ift flour andbaking powder twice. Addalternatelywi thmi lk to creamedmixture. Pour into greasedpans. Bakeat 400° F . for

about twenty-fiveminutes .

25 egg yo lks 1174c . coldwater5 0 . sugar 2 T . vani l la5 c . flour juiceof two lemonsD4T . baking powder rindof two lemons1 T . salt 25 eggwhi tes

Beat egg yolks forfiveminutes athighSpeed. Addsugar ; beat forfiveminutes athighspeed. Adddry ingredients alternately wi thwater ; mixat lowSpeedunti l just mixed. Addvan i l la, gratedlemon rind, andlemonjuice. Foldin beaten eggwhites . Pour into two pans, 18 x 13 x 2 inch.B akeforty minutes at 3 50

°

Variety Cup C ake50 Servings

1175 c . shorten ing 3% 0 . sugarHaqts . cakeflour i f 0 .mi lk,dried3 T . baking powder 214 0 .water1 T . salt 6 eggs

1 T . vani lla

Soften Shorten ing.Mix andsift flour, baking powder, salt, sugar overshorten ing. Addreconstitutedmi lk . Beat at lowSpeedfor two minutes .

Addunbeaten eggs andvan i l la. Beat two minutes longer. Scoop intogreasedmuffin tins using 324 scoop . Bake twenty minutes at 3 50

° F .

Variations : Add1175 cups of chocolateb its to onehalf of recipe. AddHQcups choppednuts or raisins to remainder of batter.

3 71

P ineappleC runchCake72 Servings

5 qts . flour, Sifted0 . bakingpowder

4T . salt6 0 . sugar2 0 .drymi lk sol ids

S ift together flour, baking powder, sal t, sugar anddry mi lk so l ids . Cutor rub in shorteningunti l mixtureis crumb ly. Beat eggs andaddjuice.Makeawel l indry ingredients andaddegg-juicemixture.Mixunti l batteris smooth. Divideone-half batter into two 12 x 20 inchgreasedpans.Sprink leeachpan wi thone-fourthof thecinnamon nut crumbs . Spreadone-half of thepineapp leover eachpan . Spreadremaining batter even lyover pineapp leandtopwi thremaining c innamon nut crumbs . Bakeinhotoven (400° F .) about twenty minutes. Servetoppedwithwhippedcream.

C innamon Nut C rumbs3 c . flour, S ifted 2 T . cinnamon3 c . brown sugar 1 c .margarineor butter

40 . nuts, choppedMix flour, brown sugar andc innamon . Cut or rub in margarineor butterun ti l mixtureis crumb ly. Addnuts, mixing lightly . Sprink leover coffeecakebatter.

mashed2% c .

3 72

c . Shorten ingeggs

qts . pineapplejuicerecipeC innamon Nut0 . crushedpineapp le,drained

0 . flourt. sodat. sal tt. nutmegt. c innamont. allspicet. bakingpowder


G lazedAppleSquares50 Servings

3 qts . flourt. salt

1/é 0 . baking powder24apples, cored, paredands l iced

C ream butter wi thsugar. Addeggs andthe si fteddry ingredientsalternately wi ththemi lk . P our one-half inchthick into butteredflouredpans . C overwi thS licedapp les andbakein a moderateoven 3 50

° F . for

forty minutes .

3 c . powderedsugar1 T .Vani l la

T opping: C reambutter, sugar andvani lla. Spreadover thehot cake. Whenco ldcut into squares . Servewi thlemon sauce.

B rown Sugar I ceB ox C ook iesMakes 10 Dozen1 lb . butter 4 t. soda2 qts. brown sugar 3 qts . flour8 eggs 2 0 . nuts, pecan orwalnut

Melt butter,addsugar, wel l beaten eggs and' beat wel l . Addsifteddry

ingredients andnuts .Mixwel l . Press firmly in to breadpans . Chi l l . Sl icethmandbakeat 3 25 ° F . about eight minutes.

ApplesauceC ook iesMakes 6 Dozenc . shortening0 . sugareggs

0 . applesauceqt. flour

, Siftedpastryt. bakingpowdert. baking soda

T . sal tt. c innamont. c lovest. nutmegc . raisins0 . nuts, chopped0 .macaroon crunch

Cook ies

C ream shorten ing, sugar andeggs on secondSpeedfiveminutes . Addapp lesauce, al l dry ingredients si ftedtogether, raisins, nuts andmacarooncrunch. Beat just to b lend. Drop from$40 scoop onto greasedbak ing Sheet .Bakeat 400° F . for ten to twelveminutes.

ApplesauceRefrigerator C ookiesMakes 100 C ookies2 c . Shorten ing1 0 . sugar, gran .

1 c . brown sugar, firmly packed1 egg

lhé qts. flour, sifted

Soften shortening in mixer. Addal l ingredients.Mixfiveminutes at lowspeed. Work on lightly flouredboardunti l cookiedoughis in rol ls twoinches in diameter. Wrap inheavy waxedpaper andchi l l . Sl icecook iesone-fourthinchin thickness . Bakeon l ightly greasedcookie Sheets at

3 70° F . forfiveto ten minutes .

C akeC rumb C ookiesMakes 100 2-inchC ookies

0 . shorten inglbs . brown sugar

eggs, beatenlbs. raisin s, seedlesslb . nuts

, chopped0 . vani l la

C ream Shortening andsugar. Stir in beaten egg,raisins

,nuts andvan i l la.

C omb inesodawi thsour mi lk andaddto first mixturealternately withsifteddry ingredients . Using a $3 0 scoop drop on greasedcookiesheet.Bakein 3 50° F . oven for fifteen to twentyminutes.

875

1 T . baking soda2’7é c . sourmi lk2 qts. flour40 . cakecrumbs,dry34lb . rol ledoats1 T . salt

c innamon

6 c . flour,al l purpose

1 T . baking powder17a0 .driedmi lk134lbs .walnuts, chopped

2 T . vani lla

Melt butter andchocolatein top ofdoub leboi ler. Addthe sugar andchocolatemixtureto theeggs andcombinethoroughly . Addnuts to flourwhichhas been si ftedwi thdriedmil k andbakingpowder.Addto chocolatemixture.Addvani l la. Pour into two pans 18 x 12 x 1 inch. Bakeat 3 25 ° F .

about thirty minutes.C al ifornia C oconut DropsMakes 18 Dozen

2 qts . flour orangerind4‘

T . bak ingpowder butter ormargarine,melted2 t. salt sugar1 qt.dates, pi tted, chopped orangejuice1 qt. coconut, shredded driedegg

S i ft together flour, bakingpowder andsalt . Adddates, coconut andorangerindandmix lightly . C ombinebutter ormargarine, sugar andorangejuice,mixingwel l . Addreconstitutedeggandbeat thoroughly. Addflour mixture,stirringunti l b lended. Drop by spoonfuls on ungreasedbakingsheets. Bakeat400° F. for ten to twelveminutes.

ChineseChewsMakes 18 Dozen

5 lb . flour5 lb .dates, chopped2 lb . nuts, chopped

Beat eggs andsalt until l ight, addsugar andbeat thoroughly . S ift dryingredients into eggmixture. Fo ldin Choppeddates andnuts . SpreadinShallowpans. Bakethirtyminutes at 3 50° F .

.3 76


ChocolateMacaroon C ook iesMakes 13 Dozen, oz . Each

2 lbs . almondpaste2 0 .eggwhi tes

S ift together thecocoa andsugar. B reak thealmondpasteinto smal l piecesandwork inhalf of theeggwhi tes, a smal l amount at a time

,mixing

unti l smooth. Addsugar mixture gradual ly to almondpaste, b lendingafter eachaddition . AS mixturest iflens, addrest of eggwhi tes alternatelywi thsugar mixture, mix unti l b lended, eight minutes . Pressdoughthroughpastry bag ordrop on cookieSheets

,l inedwi thungreasedpaper. Bake

at 3 75° F . for about twelveminutes . Removefromoven andturn macaroons

on paper upsidedown on racks . When coo l,dampen paper, turn right side

up,andremovemacaroons .

Date-fil ledC ookiesMakes 100 3 - inchC ookies

3% c . butter, roomtemperature 1174T . vani ll a1 qt. 1

7a0 . sugar 4qt. flour, si fted

8 eggs, beaten 2lé T . bakingpowderHQ0 .drymi lk 2 T . salt1175; 0 .water I laqt.datefi l l ing (seerec ipe)

C ream butter andsugar un til fluffy, aboutfiveminutes . Addeggs. Reconsti tutemil k. Addvan i l la to mi lk. Sift dry ingredients . Adddry in

gredients andl iquidingredients alternately . Chi l l doughin refrigeratorfor twohours or over n ight. R o l l i t to one-eighthinchthick, cut wi ththreeinchroundcutter. Put a $ 3 0dipper of datefi l l ing in center andcoverwi th’ another c irc le. Press edges togetherwi thfork. B rushtop wi thmi lk. Put on lightly greasedpans andbaketen to twelveminutes or un tillight brown .

DateNut B arsMakes 12 Dozen

2 lbs. shorten ing 5 lbs.dates4 lbs . brown sugar 2% T . vanil la3 2 fresheggs 2 qts . flour, sifted, pastry6 0 . nuts, chopped 5 T . baking powder

l st T . salt3 78

Cook ies

Set oven at 3 25° F. (moderately warm) for thirty minutes . C ream

Shortening andsugar. Addunbeaten eggs . Beat thoroughly . Addnuts,dates andvan i l la. Si ft flour, bakingpowder andsal t . Addto mixture. Turninto greased, paper linedpans Size12 x 18 x 1 inch. Bakeat 3 25 ° F . for

thirty minutes.When cool,out I n bars, 436 x 136 x 32 inch.

DreamDrop C ookiesMakes 10Dozen

c . shorten ing 1 T . water, cold0 . sugar, granul ated 2 0 . cakeflour0 . sugar, brown 1 t. bak ingpowdereggs, beaten 1 t. sal tt. van i lla 2 0 . rol ledoatst. soda 1 c . coconut

coloredgumdrops, choppedC reamshorten ingandsugar together. Addeggs, vani l la andsodadissolvedinwater . Sift flour

,baking powder andsal t andaddto creamedmixture.

Stir in remaining ingredients. Shape into bal ls on wel l-greasedcookySheet. Baketwelveminutes at 3 75

° F . Dredgewi thconfectioners sugar.

1 lb . butter1 lb . brown sugar

0 . eggs,dried34 0 .water6 c . flour

C ream butter andsugar, addreconsti tutedeggs andbeat wel l . S iftdry ingredients andaddfrui t andnuts . Adddry mixtureto batter. Addmolasses. P laceon cookiesheet andbaketwelveto fifteenminutes at 3 50° F .

3 79

2 T . cinnamon2 T . soda2 c . raisins1 T . c loves2 0 . nuts

molasses

F ig SquareF il ling50 Servings

4qts .driedfigs 6 c . flour6 0 .water 4 t. sal t6 0. sugar 1 c .honey

6 0 . lemon juice

C overfigswi thboil ingwater andlet standabout ten minutes. Drain, andsnipfigs into small pieceswi thsc issors.Mix sugar andflour, addtowater,then addsal t andhoney. C ook about ten minutes or until thickened. Addlemon juiceandcool . Usebetween pastry .

Grape-Nut C runchiesMakes 10Dozen

c . Shorteningc . brown sugareggs, beaten0 . flourt . sodat. baking powder

C ream Shortening. Addsugar andb lendwel l . Addeggs andbeat unti lfluffy. Sift flour wi thdry ingredients andaddto shorten ing mixturealternately wi thmi lk andvani l la. Stir in rais ins andGrape-Nuts , us ing$40 scoop . Drop on to a s lightl y greasedbaking sheet andbakeeightminutes at 3 75 ° F.

2 c . peanut butter 40 .drymil k so lids, non-fat

2 c .honey 2 c .wheat cereal , crushedorfinebrownedbreadcrumbs

Mix peanut butter,honey anddry mi lk thoroughl y. Form into bal ls androll in crushedwheat cereal .3 80

t. nutmegt. sal tT .

"Vani lla0 . mil k0 . raisin s, seedlessc . Grape-Nuts


Mo lasses Drop C ook ies

Makes 4Dozen4’7é c . flour2 T . bak ing powderi f t. salti f t. c loves2 t. c innamon2 t. ginger1 c . seedless raisinsmi lk

B lendshorten ing andsugar thoroughly . Addreconsti tutedeggs, beatwel l . C ombine soda andmo lasses andaddto first mixture. Stir in

bran ,mixwel l . Sift flour, baking powder, salt andSpices together.Mixwi thraisins andaddto first mixturealternately wi thmi lk . Drop onto

greasedbaking Sheets using $40 scoop . Bakein a moderateoven 3 75 ° F .

about fifteen minutes .OrangeR aisin C ookiesMakes 7 Dozen

2 qts. flour4T . bakingpowder2 t . sal t1 0 . orangejui ce(reconsti tuted)

l c . raisins

C reamfat andsugar un ti l l ight andfluffy . Adddriedegg reconsti tutedinwater. AddS iftedflour, bak ing powder andsalt alternately wi thorangejui ceandraisins . Using $40 scoopdrop onto greasedbak ing Sheet. Bakeinmoderatehot oven ten minutes .

Oatmeal Drop C ookiesMakes 50 C ook ies

water

qt. raisins, Choppedqt. nuts, choppedqt . rol ledoatsc .driedeggs and172) c .

c .driedmi lk0 .water

Cook ies

S i ft flour, soda, sal t, c innamon together.Mix sugarwithmel tedfat , raisins ,nuts andro l ledoats .Mixwithdry ingredients . Addreconstitutedeggs andmi lk . Stirwel l . Drop by teaspoon on greasedpan . Baketen to twelveminutesorunti l l ightly browned. Removefrompanwhi lehot .

Mo lasses-ApplesauceC ookiesMakes 12 Dozen

Mix first ten ingredients forfiveminutes at first speedon mixer. Addapp lesauce, eggs andmo lasses andmix for two or threeminutes . Dropor put throughcookiepress onto l ightly greasedpans . Bakefor S ix or

seven minutes at 450° F .

Oatmeal R aisin C ookiesMakes 100 C ookies

qt . rais ins,chopped

qt . nuts (ifdesired)qts . ro l ledoats, uncooked0 .eggs,dried0 .water0 .mi lk

S ift flour, soda, salt andc innamon together.Mix thesugarwiththemelted

fat , raisins , nuts andro l ledoats .Mix al l ingredients together. Addreconst itutedeggs andmi lk, stirwel l . Drop ,

using $40 scoop,onto -greasedcookie

Sheets . B akein amoderateoven ten to twelveminutes .

3 83

1 T . c loves1 c . raisins , ground2 0 . nuts

,chopped

11740 . mi lk,dry skim

2 c . app lesauce4eggs , who le

molasses

Oatmeal Refri gerator C ook iesMakes 15 Dozen1176 c . Shortening 3 c . flour3 0 . sugar 36 t. sal t3 t. vanil la 1 t. baking powder3 eggs, beaten 3 0 . rol ledoats

3 0 . chocolatechipsC reamShorteningwi thsugar andvan i l la. Addeggs andbeatwel l . S i ftdryingredients andaddto first mixture. Foldin rol ledoats andchocolatechips .

Shapedoughin to rol ls andput into freezer. S l icethin ly andbakeat 3 75 ° F.

for ten to twelveminutes.

Peanut Butter C ookiesMakes 5 Dozen

1 c . butter i f t. salt1 c . peanut butter 2 c . flour, sifted

F ri 0 . brown sugar 1 t. soda3 eggs l i t 0 .mi lk

,dried

Vi 0 .water

C reambutter andpeanut butter until soft, addsugar andcreamthoroughl y .

Beat eggs unti l l ight andaddto first mixture. Siftdry ingredients andaddto firstmixture.Addwater. R ol l into bal ls , p laceon a cookiesheet andpresswi tha fork . B akeat 3 75 ° F. for twelveminutes .

Peanut Oatmeal C ook iesMakes 50, 2-inchC ookies

1 c . shortening 2 c . flour, sifted2 c . brown sugar V4 t. salt2 eggs i f t. soda1 t. van i l la 2 0 . ro lledoats

,quick cooking

1 c . saltedpeanuts, Chopped3 84


R aisin Drop C ookiesMakes 50 C ook ies1 qt . flour 2 eggs

3 t. bakingpowder 14 c .driedmilk powderl l/é t. sal t lVi 0 .water2 c . brown sugar, packed 2 t. vani l la1174c . Shortening 2 c . raisins

Si ft together flour,baking powder andsalt. Addbrown sugar, shortening,

eggs, reconsti tutedmi lk andvan i l laextrac t .Mix to b lendingredients. Thenbeat twominutes atmediumSpeedinmixer.Addraisins andmix thoroughly .

Drop by teaspoonfuls on greasedbakingSheet . Bakeat 3 75 ° F ten to twelveminutes.

Refrigerator C ook iesMakes 100 C ookiesDark Dough1 c . shorten ing 1 t. baking soda

114 c . brown sugar 1 t. sal t2 eggs,wel l beaten 1 t . c innamon3 c . flour l

xé t. nutmeg1 0 . nuts

C reamShorten ingandsugar, addeggs . Si ftdry ingredients andstir into firstmixture.

Light Dough1/é o. shortening34 0 . sugar1 egg2 c . flour

V4 t. bakingSodacherries

C reamShorten ingandsugar. Stir in egg.Mix in sifteddry ingredients . B lendinwater andflavorings . Stir in fruits . Presshalf ofdarkdoughinto loaf pan(9 x 5 inch) . T opwithlightdoughandpress even ly . C overwi thremainingdarkdough. Chi l l . S l icethin . Bakeon cookiesheet in ahot oven 425 ° F .

foreight to tenminutes .3 86

14 t. sal t2 T . coldwater1 t. vani l lat . lemon extract

34 c . raisins, finely

chopped(maraschino )

Cook ies

Raisin C ook ies

Makes 4Dozenc . flour, all purpose 0 . Shorteningt . soda 0 .dark brown sugart. salt t. van i l lat. ginger eggt . nutmeg 0 .mi lk

, sour or buttermi lkt. c innamon 0 . raisins

,seedless

C ream shorten ing andaddsugar.Mixwel l . Beat in egg andvan i l la. Siftflourwi thsoda, salt andSpices . Adddry ingredients alternatelywithmil k .Stir in raisins . Drop by teaspoons onto a greasedcookiesheet. Garnishtopsof cook ieswi thraisin s ifdesired. Bakefifteen minutes at 3 75 ° F .

SnowF lakesMakes 4Dozen

1 c . shorten ing 1 t. vani l la1 3 o z . pkg. creamcheese 1 t. orangerind, finely grated1 0 . sugar 214 c . flour, al l purpose1 eggyolk Vé t. sal t

V4 t . c innamon

C reamtheshortening andcheesewel l . Addsugar gradual ly andcontinuecreaming. Beat in egg yolk, vanil la andorangerind. S i ft flour, sal t, andc innamon .Addto creamedmixture. Pressdoughthrougha cookiepress ontoan ungreasedcookieSheet. Decoratewi thco loredsugar, c innamon sugar orchoppedalmonds. Bakeat 3 50° F . for twelveto fifteen minutes .

Spritz C ookiesMakes 8 Dozen

2 T . cream5 c . flour

1 t. almondextract

C ream butter andsugar. Addegg yo lks andcream. Fo ldin flour. Addextract . Put doughin cookiepress . Usequick strokeof trigger, turn gunsl ightly andlift

,depositing cookies on chi l led, unbutteredpan . Bake in

moderateoven about eightminutes .3 87

SpiceC ook iesMakes 90 C ookiesqt. flour, siftedt. bakingpowdert . saltT .mil k,dry0 .egg, powderedt . c innamont . nutmeg

Sift together flour, bakingpowder, sal t,drymil k, powderedegg, c innamon ,

nutmegandc loves . Addbrown sugar, Shortening,water andvani l laextract.Mix to b lendingredients . Beat two minutes at medium Speedon elec tricmixer. Addraisins andnuts andmix thoroughly. Drop by $40 scoop on

greasedbaking sheets andbakein moderateoven 3 75 °

ten to twelveminutes.

Threein OneC ookiesMakes 12 Dozen 2175 inchC ookies

0 . flour 1 pt .watert . bakingpowder 1 t. van i l laT . salt 1

76 t. al lspiceT . milk,dry 1

76 t. nutmegc .eggs,dry 1 c . rais ins0 . fat 4 sqs.unsweetenedchocolate0 . brown sugar 1 c . shreddedcoconut

vani lla

Sift together flour, bak ingpowder, salt,drymi lk,dryeggs . C reamfat andsugar until fluffy.Addvani lla andwater to creamedmixturewi thdry ingredients. Dividebatter into threeequal parts .

T o thefirst part, addtheSpices andraisins. T o thesecondpart , addmeltedchocolate(andV5 cuphoney ) . T o thethird, addcoconut.Drop by largeteaspoonful s on greasedbaking sheet. Bake400° F . ten to

fifteenminutes.

3 88


AppleTurnovers50 Servings

1 T . sal t3 0 . (about) water

Fi l ling1 $ 10 can app les, sliced 2 t . c innamon2 0 . sugar c . butter

Makepastry fromflour,lard

,salt andwater. R o ll out piecrust andcut into

six inchsquares . On eachsquarep lacesli cedapp les, Sprinklewithsugarmixedwi thc innamon . Dotwithbutter.Moisten lower rimof turnover, bringtop over andpressfirmlywi ththetines of a fork. Bakein amoderateoven3 75

° F . about twentyminutes. Servewi thhardsauce, butterscotchor lemonsauce.

C aramel Pecan P ie50 Servings

qts . brown sugar 2 T . vanilla21/é qts . corn syrup Va 0 . margarine, meltedl l/é qts . eggs,wel l beaten 2 qts . pecans, choppedC ombineall ingredients except pecans andbeat un til well mixed. Yieldeight quarts . P our onequart in eachof eight unbakedpieShel ls . Sprinkleeachwi thfour ounces pecans . Bakeat 3 50

° F. for fifteen minutes andat 3 00

° F. for forty-fiveminutes . Servewi thorwi thout whippedcream.

Cherry Chi ffon P ie

50 Servings

1 $ 10 can sour cherries 2 0 . sugar

V5 0 . plain gelatine V5 0 . lemon juice1 0 .water 2 cans mi lk

, evaporated, chilled1 c . sugar

Drain jui ce from cherries andheat . Soften gelatine in water. Dissolvegelat ineandsugar in juice.Addlemon jui ce. C ool un ti l mixturejel ls . Whipunti l l ight. Beat evaporatedmil k un ti lfirm. Addonecup sugar gradual ly.

Foldmil k mixture into gelatine. Foldin cherries . Pour into preparedpastry or cracker crumb pieShel l .3 90

C ombinedry ingredients— sugar, gelatine, cocoa, salt, powderedeggs andcornstarch. Addmi lk gradual ly andcook in doub leboi ler unti l thick. Addvani l la andbeaten egg yolk ; cook S lightl y . C ool . Foldin stiffly beaten eggwhi tes. Put in bakedpieShel ls . Chi l l.

C ranberry Chiffon P ie50 Servings

10 T . gelatine1 pt . co ldwater1 $10 can cranberry

,jel l ied

sauce

2 0 . lemon juice

Soak gelatinein co ldwaterfiveminutes . Dissolveoverhot water. Putjel l iedcranberry in mixer, addlemon juice, sugar andsalt. Beat on lowestspeedunti l smooth. Addgelatineandbeat thoroughly. Chil l unti l mixturebegin s to set . Beat eggwhites stiff but not dry. Addsugar gradual ly to

make a meringue. Foldwhippedcream into meringue andfoldin tocranberry mixture. P our into preparedpieshel ls. Chill .

Deep D ishApp leP ie50 Servings

1 $ 10 can app les, s liced Vi T . c innamon2% 0 . sugar, granul ated t. sal t

Put apples in pan 18 x 12 inch.Mix sugar, cinnamon , andsalt. Sprinkleevenly over apples . T 0p wi thstandardp iecrust . Bake in 450° F . ovenfor forty-fiveminutes until app les aretender andcrust i s brown .

3 91

ChocolateP ie50 Servings

2% qts .mi lk6 fresheggs, separatedVi c .driedeggs1 c . cornstarch

176 T . vani l la

8 c . brown sugarc . cornstarch

1 T . salt3 0 .mi lk

,dried

3 qts .water

Mix first four ingredien ts in top ofdoub leboi ler.Addtwo cups of thewaterandmix to a smoothpaste. Stir in thetwo quarts ofwater. C ook stirringconstantly unti l mixturethickens .Addbutter. Beat eggyolks unti l thick andlemon colored. Addremaining two cups ofwater. Stir someofhot mixtureinto eggmixture. Return todoub leboi ler. C ook coveredfor ten minutes,stirring occasional ly . Removefromheat. Addgelatinedisso lvedin one-halfcupwater. When cool addvan i l la andpour into bakedpieShel ls . C overwithmeringuemadewi theggwhites andgranulatedsugar. Bakeat 3 50° F.

for twelveto fifteen minutes unti l brown. C ool andserve.

Strawberry P ie50 Servings

1 lb . strawberry jel lo 3 lb . strawberries, frozen2&é qts .hot water BakedpieShel lsDisso lvejel lo inhot water. Chi l l unti l thickenedbut not firm. Turn intomixer andwhip at secondspeedfifteen to twenty minutes, or unti l fluffyandthick l ikewhippedcream. Fo ldin strawberries. Turn into pieshel ls.Chi l l un ti lfirm. Garn ishwi thwhippedcreamor unbakedmeringue.

Strawberry Chiffon P ie

50 Servings

1&é 0 . eggwhi tes 4egg yolks1 c .finegran . sugar V.» 0 .water3 0 .water andstrawberry V4 0 . cornstarch

c . finegran. sugar 1 pt . strawberries, cannedor

&é T . salt frozen3 92

ButterscotchP ie50 Servings

1&é c . butterBV4 0 .eggs, separatedVi c . gelatine&é 0 .water1 T . vani l la

2 0 . sugar


Lemon Chi ffon P ie50 Servings

0 . eggwhi tes 4egg yo lks1 c . finegran. sugar &5 0 .water3 0 .water 3

74 c . cornstarchc .finegran . sugar 4 lemons, juice, andgrated

&5 T . salt rindof 2

Beat eggwhi tes, adding onecup sugar graduall y, beat unt i l meringueisthick andglossy.Meanwhilebring cups sugar, water andsalt to a

boi l . Addegg yo lks andcornstarchmixedin theone-half cupwater. B ringto a boi l . Let cook fifteen minutes in doub lebo i ler. Addlemon rindandjuice. C oo l . Lightly foldin first mixture. Pour into preparedpie Shel lsor grahamcracker crust.Variations : choco late, raspberry, strawberry . Notetwo cups of frui t.

P ineappleCheeseRefrigerator P ie50 Servings

Vi c . gelatine, p lain 1 T . lemon rind, gratedc . co ldwater &5 0 . lemon juice

14eggs, separated 3 0 . sugarc . pineapple, crushed,wi th 4 c . cottagecheese

syrup 1 T . sal t

Addgelatine to coldwater. Beat egg yolks S l ightl y in top of doub leboi ler. Addcrushedpineapp le, gratedlemon rind, lemon juiceandonecup sugar. C ook, stirringunti l thick . Addgelatine, stir until meltedandremovefromheat. Put cheese throughcoarse strainer andaddtohotmixture. C ool un ti l beginning to thicken . Beat eggwhites wi thsalt,gradual ly adding remaining two cups sugar. Fo ldinto pineapp lecheesemixture. Heap in pieshel ls . Sprink lewi thcrumbs . Chil l .

Ambrosia Fruit Cup50 Servings

446 oz . cans grapefruit sections 0 . simp lesugar syrupor qts. app les, diced

qts . freshgrapefruit sec tions 0 . dates, finely cut40 . orangejuice 2 c . coconut, shredded

Pies— Puddings

Preparegrapefrui t sections, turn into container largeenoughtoholdtwogal lons of frui t mixture. Pour orangejuiceandsimplesyrup over sections .

Washanddiceunpeeledapp les . Addout dates andcoconut.Mix careful ly to distributefrui t.

54 c . gelatine 6 lemons,juiced

0 . sugar 2 cans evaporatedmi lk2 qts. frui t juice 1 0 . sugar(pineappleor orangepreferred)

Mix sugarwi thgelatineandaddto one-half of thefruit juicewhichhasbeenheated. When gelatineandsugar aredisso lved, addrest of frui tjui ce, inc luding lemon juice. Chi l l unti l mixturebegins to set . Whip unti ll ight . Chi l l evaporatedmil k . Whip unti l consistency of whippedcream,

adding theremainder of sugar a l ittleat a time. Foldinto first mixture.

Pour into pans linedwi thbutteredgraham cracker crumbs . T op withathin ic ing of choco lateflavoredwhippedcream.

0 . plain gelatine0 . sugar0 .waterpints concentratedorangejui ce(reconsti tuted)

qt. cake

Mix gelatineandsugar (two cups ) withcoldwater. Addorangejuice. Heatunti l gelati nei sdissolved. C ool . Addmi lk andchi l l . When coldandsyrupy,foldin app lesauce. Beat eggwhites unti l sti ff, addone-half cup sugargradual ly, andcontinuebeatingunti l stiff enoughtoholdup in peaks . Addvani l la. Foldinto gelatinemixture. Turn into Shal lowpanswhichhavebeenl inedwi thhalf of cakecrumbs . Sprink leremain ing crumbs on top . Chi l lunti lfirm. Cut in squares .

3 95

pints mi lk1 qt. applesauce8 eggwhi tes&5 0. sugar2 t. vani l la

crumbs, toasted

50 apples, size 100 2 c . raisins (optional)6 0 . sugar, granulated 2 c .honey, strained

1 qt.water

C ore app les andpeel skin from one inchof top of apple. P lace in

baking pan andaddsugar, rais ins andhoney to eachapple. Pour waterin bottomof pan . Bakeonehour in 3 50°

oven.

c . butter 3 c . breadcrumbs , soft1 c . flour, sifted 1 T . salt

0 .mil k 1 t. c innamon2V4 qts . applesauce 2 0 . sugar24eggs, separated &5 0 . lemon juice

Mel t butter. St ir in flour. Addmil k andapplesauce. C ook over lowheatstirring constantly until thi ckened. C oo l . Beat egg yolks . B lendinto applesaucemixture. Addbreadcrumbs, sal t, c innamon, sugar andlemonjuice. Beat eggwhi tes until stiff, but notdry, andfoldinto mixture. Pourinto greasedbaki ng pans andbake over water or at lowtemperature(3 00

° F .) for onehour. Servewi thsaucemadefromthickenedapp lejui ce.

12 eggs, ordriedeggs (recons t ) 4c . flour0 . sugar 6 T . baking powder

6 T . vani l la t. saltqts . apples, peeled, coarsely chopped0. nuts , chopped(optional )

Beateggs, addsugar andvani l la.Addsi fteddry ingredients, andappleto eggmixture.Mixwell . Bakeinwell greasedpan 3 50° F. for forty-fiveminutes .

Servewi thwhippedcream orhardsauce.

3 96


B anana DutchCake50 Servings

qts . flouroz . baking powdert . salt0 . sugarlbs . shorteningeggs

S ift together flour,bakingpowder, salt andsugar. Cut in shorten ing. C om

bineeggs andmi lk . Addto flour mixtureandstir until mixtureis b lended.Turn thestiff doughinto wel l greasedbaking pans andspreadeven lyover bottom of pans. Peel bananas andcut into one-half inchdiagonalpieces . C over surfaceofdoughwi thoverlapping pieces of bananas . B rushbananas wi thbutter.Mix together sugar, c innamon andorangerindandsprink leover top of bananas . Bakein a moderateoven , 3 50

° F aboutthirty-fiveminutes orunti l cakeisdone. Servewi thwhippedcreamorhardsauce.

0 . eggs,dried, or 10 fresheggs0 .water

1 qt.driedmil k powder4qt.water1V4 0 . sugar

Reconsti tuteeggs andmi lk. Scaldmi lk . Addeggs, sugar, salt, c innamon ,

nutmeg andvani lla. P lace cubedbreadin greasedbak ing pans. P ourmixtureover bread. Bake3 50° F . oven for onehour.Variat ionsApp les— Addone$ 10 can Sli cedapples.App lesauce— Addone$ 10 can app lesauce.Apricot— Addfour cups cooked,dried, apricots .C aramel— C aramel izesugar, addto scaldedmi lk.Choco lateChip— Addtwo cups choco latechips .

Peach— Addone$ 10 can slicedpeaches,drained.Raisin— Addtwo cups rai s In s .

T oastedbreadcrumbs may besubsti tutedfor bread.3 98

B readPudding50 Servings

1 T . salt2 T . c innamon1 T . nutmegl T . van i lla3 qt. bread

,cubed

PuddingsB avarian C ream,

B asic

wi thVariations50 Servings

0 . gelatine, granulated 5 0 . frui t juice0 .water, cold V4 0 . lemon juiceqt.water, bo il ing qt. cream,heavy, whippedc . sugar— for sweetenedfruit 8 0 . frui t

,choppedor crushed

(40 . sugar if unsweetenedfruit)

Soak gelatine in coldwater. Disso lve in boi l ingwater andaddsugar,frui t juiceandlemon juice. C oo l until mixturebegins to thicken . Beatun til frothy. Fo ldinwhippedcreamandfrui t. Pour intodish12 x 18 inch,or individual molds thathavebeen rinsedin co ldwater. Let standinrefrigerator severalhours un til stiffened.Variat ionsApricot— Usethreepounds apricots, dried. C ook apricots andthen sieve.

Usewater insteadof frui t juice. Fo ldin six eggwhites , beatenstiff,wi thwhippedcream.

Cherry -Usefivecups cherry juicefor thefrui t juiceandfivecups cherries,

sour, choppedfinefor frui t . Omi t lemon juice.

P ineapp le— Usepineapplejuiceandpineapp le, crushedanddrained.

AppleB rown Betty50 Servings

1 $ 10 can app les, sliced 0 . sugar, l ight brown3 qt. crumbs

,bread 1 0 .water

1 t. c innamon 2 T . lemon juice&5 t. nutmeg 1 c . butter, melted

Arrangeapples andcrumbs in layers in a 12 x 18 inchpan .Mix c innamon,

nutmegandsugar. Sprinklemixtureover eachlayer of apples andcrumbs.Mixwater, lemon juiceandmeltedbutter. P our over thetop of layeredingredients. Bakein 3 50°

oven for forty-fiveminutes .

Variat ionUsecakecrumbs insteadof bread. Other fruitsmaybesubsti tutedfor app les .

3 99

B rowniePudding50 Servings

powder

Siftdry ingredients, addmi lk, vani l la andmeltedShortening.Mixwell . Addnuts andSpreadin greasedpans .Mix brown sugar andcocoa together and

adon top of themixturein thepan . P our thehotwater over theentirepudding. Bakeat 3 50° F . about forty minutes . (Thewater comb ines wi ththecocoa andsugar to makea saucewhichgoes to thesides andbottomof thepan) .

Cherry SpongePudding50 Servings

2 $ 10 cans cherries, redpi tted 1 qt. sugarqts . sugar 1 pt . eggwhi tes (2doz .)

6 qts . cherrymmandwater 1 t . saltc . cornstarch 2 t. creamof tartar

1 qt. flour 1 T . van i l la

C omb ineandbring cherries,juice

,water andsugar to a boi l . P laceinwel l

greasedbakingdishes. Si ft cornstarchandflourwi thone-half sugar. Beateggs andsaltunti l light, addcreamof tartar andcont inuebeatingunti l eggsarestiff enoughtoholdup in peaks, but notdry. ReduceSpeedandaddremaining sugar gradually . Removefrommixer. Foldin vani l la. Foldin si ftedflour mixtures lowly . C over fruit mixturewi thbatter. Bakein a Slowoven3 25

° F. twenty to twenty-fiveminutes.

C obbler Dough50 Servings

2 qts . flour,al l purpose 1V4 c . Shorten ing

6 T . baking powder 3 0 . mi lk2 t. sal t 2 0 . sugar

T . vani l la0 . shortening, meltedc . nuts, chopped0 . brown sugar0 . cocoa

qts.hotwater


C ranberry Parfai t50 Servings

1 $ 10 can cranberry sauce 2 T . almondextract1 c . confectioners’ sugar 12 eggwhi tes

1 qt.whippedcreamC omb inecranberry sauce, confectioners’

sugar andalmondextrac t together.Stir or beat unti l mixtureis smooth. Beat eggwhites unti l stiff but notdry.

Foldeggwhi tes andwhippedcream together andthen foldl ight ly in tocranberry mixture. Put into a stain less steel container. andcoverwithwaxedpaper. P lacein icecreamcab inet freezinguni t.Whenfirm(requires about 12hours) , i t is ready to serve.

C ranberryVelvet50 Servings

1 lb . min iaturemarshmal lows V4 0 . lemon juice&5 $ 10 can cranberry sauce,whole &5 t . saltqts . pineapple, crushed 1 pt .heavy cream

C ombinemarshmal lows wi thwhole cranberry sauce, crushedpineapp le(drained) , lemon juice, andsalt .Mix thoroughly andfoldinwhippedcream.

Chi ll in refrigerator severalhours beforeserving, or freezeto serve, ifdesired.

C ranberry C runch50 Servings

2 lbs. rol ledcats 3 lbs . sugar, l ight brown1V4 lbs . breadflour 2 lbs. butter&5 T . salt 1 $10 can cranberry sauce

C ombinedry ingredients andmix thoroughly . Cut in butter unti l fat isuniformly distributedin thedry ingredients. This shouldbea crumb lymixture. Spreadhalf thismixtureover thebottomof a greasedbaking sheet.C over withcranberry saucespreading to a un iform thickness. Spreadtheremainder ofdry ingredients over top of cranberries . Bakefor forty—fiveminutes in 3 50° F . oven . Removefromoven andcut squareswhi lehot . Serveplain or topwi thwhippedcream.

402

PuddingsC o ttagePudding48 Servings

4c . flour 5 eggs, separated3 T . bakingpowder 0 . mi lk1 t. salt T . vanil la5 0 . sugar 35 c . butter, melted

Si ftdry ingredients together. Beat eggyolks andcombinewi thmi lk, vani l la,andbutter. Addtodry ingredients . Fo ldin stiflly beaten eggwhites . Pourin to greasedmuffin tins andbakeat 3 75 ° F . for twenty minutes . I f bakedinbaking pans, increase the time to forty-fiveminutes . Servewarmwithchocolate

,lemon , or butterscotchsauce.

Variat ionsB lueberry— Addonequart of frozen or freshb lueberries andtwo tab lespoonslemon juiceto mixture. B akeat 3 50° F . for forty to forty-five

minutes. Servewithb lueberry sauce.Choco late— Omi t onecup flour andaddfour ounces choco lateto theflour

andfat . Servewi thchoco latesauceorwhippedtopping.

C ornstarchPudding50 Servings

5 0 . mil k,dried

5 qt.waterc . cornstarch

Reconsti tutemi lk . Heat four quarts of themil k in top ofdoub leboilerover rapidly boi l ingwater.Mix cornstarch, sugar andsalt together. Addremaining quart of coldmi lk andb lendwel l . Addto scaldedmi lk andcookten minutes, orunti l thi ckened, stirring frequently. Removefromheat andaddflavoring.

Variat ionsButterscotch- Substi tute lb . brown sugar for white sugar. Addone

cup butter.Choco late— Addtwo cups cocoa to dry ingredients.Frui t— Serveover frui t of cho ice.Nut— Addone-half poundchoppednuts .

Peanut Butter— Beforeremoving fromheat, b lendin three cup s

peanutbutter. Garn ishwi thchoppedpeanuts when serving.

403

$ 10 cans app les, sl iced 2 T . c innamon2 c . seedless rais ins 1 qt. flour1 qt . sugar 1 T . sal t

2 c . butter

Divideapp les andrais in s into two bakingpans .Mix sugar andc innamon ,and

Spri nkleover app les andrai sin s . Sift flour, sugar andsalt. Cut in butter un ti lcrumb ly . Spreadover top of pans . Bakeat 3 75 ° F . un ti l crumbs arebrown .

C over pan andcon tinuebak ingun ti l apples aretender, thirty minutes.Variat ionsApplePeanut Butter— Substi tutetwo cups of peanut butter for onecup of

butter.Fruits— Driedapricots, cherries ,driedpeaches, andplumsmaybesubsti tuted.T oppings

— Driedcakeor cookiecrumbs, oatmeal , grahamcracker crumbs,or breadcrumbs .

0 . eggs,dried, or 2— 3 0 . sugar16 fresheggs 1 t. salt

0 .water qts . mi lk, scalded

5 0 .drymi lk solids l T . van i l lanutmeg

Reconsti tutedriedeggs. C ombinedrymi lk solidswi thsugar andsalt,and

b lendwi thscaldedmi lk .Addto eggs andstir un ti l smooth. Addvani l la andpour into custardcups or baking pans. Sprinkletopwi thnutmeg. P laceinpans ofhotwater andbakein slowoven 3 00° F . about forty-fiveminutes toonehour, orun til kni feinsertedin center comes out c lean .

Variat ionsC aramel— C aramel izethethreecups sugar calledfor above.C oconut— Addtwo cups gratedcoconut .Date— Addtwo cups dates, Chopped.Grape-nut— Addabout two cups Grape-nuts.404


12 eggs

2 c . brown sugar1 0 . dates

,finely chopped

1 0 . nuts, chopped

Beat eggs unti l thick andlemon colored. Addsugar slowly, beating con

stantly. Adddates andnuts .Mix baking powderwithcrumbs , andaddtofirstmixture.Addvani l la. Bakeat 3 75 ° F . about twentyminutes . Servewarmwi thicedfluffy whippedcream sauce. Garnishwithdateor maraschinocherry.

Note: C rumbs may bedriedandcrumbedon machine. This is an excel lentrecipeto useleft-overmuffins, l ight cakes, sweet rol ls or nutbread.

C ook sugar,mi lk , andchocolatetogether unti l thick, cool thoroughly . C reammargarineandsugarwel l . Beateggs , until lemon co lor andaddto sugarmixture. Beat thoroughly, addcooledchocolatemixtureandb lendwel l. Si ft flourandsalt

,addalternatelywithmi lk (endingwi thflour) .Mix soda andcold

water, addlast andmixwel l . Pour batter intowel l greasedpans andbakeat250

° F . for hours . Servehotwi thwhippedcream.

Frui t C ocktail Dumplings50 Servings

1 $ 10 can frui t cocktai l , drained 1 c . brown sugar, packed3 0 . sugar 2 t. c innamon3 T . cornstarch 1 t. nutmeg

0 . lemon juice &5 c . butter3 T . lemon rind

basic recipefor baking powder biscui ts406

DateT orte

50 Servings

2 T . bakingpowder3 qt. crumbs (muffin,

nutbread,sweet rol ls , light cake, etc .)

1 t. vanil la

Devils FoodPudding50 Servings

1 qt. mil kT . van i l la

2 qts . pastry flour2 t . sal t4 t. sodaVi c . co ldwater

PuddingsDrain l iquidfromfrui t, mixwi thsugar, cornstarch, lemon juiceandlemonri nd.Mixwel l . B oi l syrup tenminutes. Spreadbiscuitdoughinto rectangularpieceabout 12x 18 inch. Spreadtwo cups ofdrainedfruit overdough.Mixbrown sugar, c innamon andnutmeg. Sprinkleover fruit. Dot withbutter.R oll as for jelly rol l . Cut into inchsl ices . P lacein greasedpan . Poursyrup overdough. Bakethirty-fiveminutes at 450° F . Servewi thsomesyrup .

GrahamC racker P ineapplePudding50 Servings

c .margarine 1 qt. crushedpineapp le, drained1 t. lemon rind Vi 0 . lemon juice1 qt. sugar qts. grahamcracker crumbs2 t. salt 1 qt. pecans,

’

chopped1 0 . eggs 1 pt . pineapplejuice‘

C ream cups margarineandlemon rind. Addsugar gradual ly andcreamun ti l fluffy.Addsal t. Beat theeggs thoroughly, addandmix.Addthedrainedcrushedpineapp leand

,

lemon juice.Mix thegraham cracker crumbs andchoppedpecans togetherwithonecup meltedmargarine. Puthalf of crumbandnutmixturein to bottomof pan . Put puddingmixtureinto pan andcoverwi thremaining crumbs . Sprinklepineapp le juiceover crumbs andchil l .Servewi thwhippedcream.

Grape-Nut Pudding50 Servings

Addlemon rindto margarineandcream. Addhoney andbeat unti l fluffy .

Addegg yolks andreconsti tuteddriedegg. Addlemon juice, Si ftedflour,freshandreconstitutedmi lk

,andGrape-nuts .Mixwel l . Foldin beaten eggwhi tes . Turn into greasedbakingdi shandplacein pan ofhotwater. Bakeat

3 25° F . for about 1V4hours . Whendonepuddingwi llhavecrust on top.

Servewi thlight cream.

407

1 0 . lemon juiceV4 0 . flour2 0 .mi lk&5 c .driedmi lk sol ids1 qt.water6 eggwhi tes

Grape-nuts

Shortcake, Basic50 Servings

2 qts. flour,all purpose &5 0 . sugar

6 T . bakingpowder 1 lb . shortening2 t. salt 3 0 .milk

Siftdry ingredients, cut in shorten ing, addmi lk to forma softdough. R ol ll ightly on flouredboard, cut . P laceon an ungreasedcookiesheet andbaketwelveto fifteenminutes at 475 ° F .

Variat ionsCherry— Drain juicefrom two $10 cans sour cherries.Mix onequart sugarwithone-half cup cornstarch. Addjuiceandcook unti l thickened,

stirringconstantly. C ool andaddcherries. Serveover Shortcake.Peach— Usetwo $10 cans of slicedpeaches. Serveover Shortcake.Strawberry—Mix ninequarts strawberrieswi thfour cups sugar. Serveover

Shortcakebi scui t. I f frozen berries areused, omi t sugar.3 F rui t Shortcake—Mix two quarts cranberries (freshor frozen ) , eight

app les, chopped, eight bananas,di ced,wi thtwo quartsof sugar. P lacein refrigeratorunti l flavors b lend(two tothreehours ) . Serve on top of Shortcake. T op wi thwhippedcream(onequart ) .

Harvest Pudding100 Servings

lb . butter 1 t. cloves0 . sugar T . nutmegc .driedegg V4 0 . soda0 .water 4qt. raisin s

,seedless

qts. breadcrumbs 2 qt. nuts, chopped0 . c innamon 1 qt.driedmilk

water

C reamshortening andsugar unti l light andfluffy . Addreconstituteddriedeggandbeatwel l . C ombinecrumbs, spices, andsoda. Addraisins andnuts .

Reconsti tutethedriedmi lk in onequart ofwater. Addcrumbs andraisinmixtureto Shortening alternately wi thmi lk andremainder ofwater. B akeat 3 50

° F . for onehour. Servewi thhardsauce.408


Lady B al timorePudding50 Servings

qts.mi lk T . vani l la40 .drymi lk sol ids 2 t. salt

c . cornstarch 2 c . rais ins, seedless6 0 . sugar 1 c . maraschino cherries, cut8 eggs 1 c . nut meats, Chopped

Scald5 qts. ofmi lk.Mixdriedmil k , cornstarchandsugar. Addbeaten eggsandcook slightly .Mixwithonepint of coldmi lk. B lend.Addto scaldedmi lk .

C ook unti l thi ck. C ontinuesteaming in doub leboi ler at least ten minutes.Addvani l la andsal t. C oo l . Foldin raisins, cherries andnuts. Servewi thcream.

Lemon C akePudding50 Servings

1 qt. evaporatedmi lk1 qt. water1 pt . lemon juice2 t. lemon rind

16 eggwhi tesMix sugar, flour andsalt. Beat egg yolks . Addmil k andwater, then lemonjui ceandrind. Addto sugar mixture. Foldin eggwhi tes beaten unti l stiffbut notdry. Fill custardcups three-fourths ful l or pour in to Shal lowbakingdishes . Set in pan ofhot water. Bakein a slowoven ,

3 25° F unti l set ,

fifty to Sixty minutes . When ready to serve, run spatula aroundinsidecupsandturn out in servingdishes . I f bakingdishes areused, cut in to squares .Servewarmor cold.

Norwegian PrunePudding50 Servings

lbs . prunes,dried 1 qt. sugarqts . co ldwater 1 T . salt

2 qts. boi l ingwater 1% c . cornstarch1 T . c innamon 10 T . lemon juice

PuddingsSoak theprunes in thecoldwater overnight. C ook in thesamewater

, pi t

andreturn to juice. Addbo i l ingwater, sugar, c innamon andsalt andbringto a boi l ing poin t. Dilutecornstarchwi tha l ittlecoldwater andaddi t .C ook until c lear.Addlemon juice. Chi l l andservewithcream.

10 eggs t . salt5 0 . sugar 5 c . apples , peeledandchopped2 c . flour 4 c . nuts, choppedT . baking powder 1 T . vani l la

Beat eggs, addsugar andbeat unti l smooth.Mixdry ingredients andfoldinto sugar mixture. Addapples, nuts andvan i l la. Spreadin l ightly greasedpan . Bakethirty-fiveto forty minutes at 3 50° F.

Note: Thi s puddingwi l l riseandthen fal l .

R iceCustardPudding50 Servings

0 . rice, uncookedgal .watereggs, freshor0 . egg, dried0 .waterC . sugar0 .honey

C ook ricein boil ing saltedwater un ti l tender. Drain andrinsewi thhotwater. Put in oven todry andfluff. Beat eggs s l ightly, or reconsti tuteeggs ,andaddsugar andhoney .Addreconstituteddriedmil k. Stir in rice

,spices,raisins andvani l la.Mixwel l . Pour mixtureinto largepans, two 9 x 14inch,

set into pans ofhot water. Bakeabout forty-fiveminutes to onehour at3 25

° F. orun til custardis set . Use$16 scoop .

Variati on— Servewi thcherry sauce.

411

PeachF lq Pudding48 Servings

Sauce

1 $10 can slicedpeaches (wi th 3 0. sugarsyrup) 2 t. c innamon

Mix al l ingredients together in saucepan . S immer ten minutes whi lepreparing batter.T opping

1 c . butter ormargarine 4 t. c innamon1 0 . sugar V4 t. saltC ombineall ingredients andmixwi thfork or pastry b lender un til crumb ly.Batter

2 qts. enrichedflourVi 0 . bakingpowder4 t. sal t

Sift together flour, bakingpowder, salt andsugar, cut or rub in shortening.

Addmil k al l at once.Mix unti l flour is well moistened. Pourhot peachmixturein to two pans, 11x 16 inches. Arrangebatter over peachmixture,droppingbatter by spoonful s andthen spreading i t even ly. Sprinkletoppingover batter. Bakein moderatelyhot oven 400° F. twenty to twenty-fiveminutes . Cut in squares. Servehot .

C reamy R i cePudding50 Servings

1 0 . rice, uncooked 1 t. salt1 gal . mi lk,hot &5 t. nutmeg

1V4 0 . sugar c . raisins2 T . vanilla

Addricetohot mi lk andbakecoveredat 250° F. for onehour stirringfrequently. C omb inesugar, sal t andnutmeg. Stir into ricemixturewi thraisins andvani l la. Bakeuncovered hours longer. Use $ 16 scoopfor serving.

This pudding shouldbeprepareda day in advance to all owfor ful lthi ckening.

412


SnowPudding50 Servings

2 oz . gelatine 2V4 0 . sugarc . coldwater 0 . lemon juice

5 c . boil ingwater 1 T . gratedlemon1V4 0 . eggwhites

Soak gelatinein co ldwater. Addsugar to boil ingwater. Addgelatine. Stirunti ldi ssolved. Addlemon jui ceandgratedrindandcool . When gelat inehas thi ckened

,beat eggwhites stiff andaddgelatinemixture, beating con

stantly. Chill . Servewi thcustardsauce.Variat ionsP ineapple— Omi tfivecups boi l ingwater andonecup lemon jui ce. Add

six cupsheatedpineapp le juice. Foldin three-fourths qt .canned, crushedpineapp le,drained. Chil l .

B asic SteamedPudding64Servings

1 c . butter or other fat 2 qt. flour0 . sugar T . bakingpowder

4eggs V; t. sal t1 qt.mi lk

C reamfat , addsugar andeggs .Mix andsiftdry ingredien ts .Addalternatelywi thmi lk to firstmixture.Addflavorings . (Seebelow. ) Steamin molds twothirds ful l for twohours . Servewi thhardsauceor foamy sauce.Makes fourstandardsizemolds, cut sixteen to amo ld.Variat ionsApplesauce— Addthreecups app lesauce, cups rais ins, cups choppeddriedapricots and cups choppedwal nuts .

B lueberry— Addtwo quarts b lueberries andservewi thb lueberry sauce.

Cherry- Addtwo quartsdrainedcherries, andservewithcherry sauce.Chocolate— Addthree-fourths poundchocolate, melted.Frui t, dried— Addonepounddates, or three-fourths poundfigs, or three

cups raisin s or threecupswalnuts or any combination.

414

PuddingsAppleR icePudding

50 Servings175 $ 10 can sl icedapp les &5 T . salt1 c .honey 8 eggs

1 c rl ce, uncooked V4 0 . sugar1 gal .water 4 0 .mi lk,dried

4qt. water

SpreadcannedS licedapp les in bak ing pan . Addhoney . C over andbakethirty minutes. C ook ricein rapidly boil ing saltedwater. Drain .Mix eggs,sugar andreconsti tutedmi lk, cook in adoub leboiler until thick. Pourthis mixtureover apples andrice. B akeat 3 00

° F. un ti l custardis firm,

about fortyminutes.

Peaches may besubst itutedfor app les.

1 c . p lain gelatine qts. orangejuice1 c . coldwater 1 c . lemon juice

c . boi l ingwater 1 T . lemon rind2 0 . sugar 1 0 . eggwhi test. salt 40 . orangesections

Soak gelatinein co ldwater forfiveto ten minutes . Addboil ingwater anddissolve. Addsugar andsalt, stir unti ldisso lved. Addjuices andrind. Chil lmixtureunti l qui tethick. Beat eggwhi tes stiff but notdry. Addto mixtureandbeat thoroughly . Chi ll . Servewi thwhi ppedtopping andgarn ishwi thorangesecti ons .Variat ionsC ranberry— I ncreasehot water to two cups andsugar to four cups . Add

twelvecups cranberry sauce. Omi t lemon rind, orange juice,

oran'

gesecti ons, andsalt.Prune— Addone-half cup sugar to beaten eggwhites . Addtwo pounds

prunes , pi ttedandmashedto a pulp . D issolvegelatineandsugarin warm prune juice. Omi t orange juice, orangesections, lemonrind, sal t andwater.

415

StrawberryMold50 Servings

V4 0 . sugar 1Vi qts .hotwater and1 qt. strawberries, canned V4 lb . creamcheese13 oz . strawberry gelatine V; t. salt

Addsugar to berries andlet standtwenty minutes . Drain , reserving juice.Disso lvegelatineinhotwater andjuice. Turn one-half ofdisso lvedgelatineinto shall owpansmakingone-half inchlayer. Chi l l unti lfirm. Chi l l remaininggelatineunti l s l ightly thickened. Turn into mixer andwhip at secondspeed15— 20minutes, orunti l fluffy .Mix creamcheeseunti l smooth, addsalt. Adda smal l amount ofwhippedgelatineandb lend. Then stir in remain ingwhippedgelatine, b lendingwel l . Fo ldin strawberries . Pour over firmgelatinemixture. Chi ll unti lfirm. Cut into squares andserve.

6 T . gelatine, unflavored1 c . coldwater3 c .driedmilk solids3 qt.water

0 . sugar

T .

Soak gelatinein coldwater. Reconsti tutemi lk. Scaldmi lk, addsugar andsalt.Mix cornstarchwi thcoldwater. Addtohot mi lk andcook unti l cornstarchis done. Beat egg yolks . Addsmal l amount ofhot mixtureto eggyo lks, mixing constantly . Addal l tohot mixture. C ook . Removefromheat .Beat eggwhites un ti l stiff, not dry. Addvanil la to creammixtureandfoldin eggwhites . Chi l l about sixhours . Servewi thwhippedtopping.

Garn ishwi thcherry .

Choco lateSpan ishC ream50 Servings

4qts. milk 1 0 . water&5 lb . chocolate, melted 12 eggs

&5 c . gelatine 1 T . van i l la1 t. salt

416

2 t. sal t3 T . cornstarch1 0.water, cold35 0 . egg yo lksIV; 0 . eggwhi tesvanil la


T apioca C ream50 Servings

3 qt.water 6 egg yo lks, beaten3 0 . mi lk, powdered 1 T . salt1 c . tapioca 6 eggwhi tes2 0 . sugar 1 0 . sugar

1 T . vani l la

Reconsti tutemi lk . Heat in top ofdoub leboi ler over rapidly boi l ingwater.Addtapioca andcook aboutfiveminutes or unti l tapioca is c lear, stirringfrequently.Mix 2 cups sugar, beaten egg yolks andsalt. Addsmall amountofhot mixtureto egg yo lk mixture, stirring constantly . Slowly pour backintohot tapioca,

beating vigorously. C ontinuecookingfiveminutes. C oolslightly. Beat eggwhi tes unti l stiff, gradual ly adding remainder of sugar.Foldinto tapiocamixture. Addvani l la. C ool .Variat ionsB anana— Add quarts, (about twenty ) ripeslicedbananas.Berries— Add quarts strawberries or b lackberries.Peach— Addone$10 can peaches, cut in smal l pieces.

B lueberry Sauce50 Servings (V4 cup per serving)

qts . b lueberries, frozen V; c . butter or fortifiedqts .water oleomargarineV; c . flour V4 t. c loves

0 . sugar t. sal tV4 c . lemon juice

B ring b lueberries andwater to a boi l .Mix flour andsugar, addtohotfrui t

,andcookfiveminutes or unti l thickenedstirring constantly . Add

butter or oleomargarine, c loves , salt andlemon juice. Servewarm.

ButterscotchSauceMakes 2 quarts

&5 lb . butter 2 0 . corn syrup,light

lb. Sugar, l ight brown 0 . mi lk,evaporated

&5 T . van illa418

Puddings— Sauces (Sweet)C omb inethebutter, sugar andcorn syrup in a saucepan . B oil to 23 8

° F .

or soft bal l stage. C ool sl ightly andstir mil k S lowly into syrup . Addvanill a. Servehot or co ldon cakes, icecreamor puddings .

B oiledI c ingWi l l ice42-layer cakes

oz . eggwhi tewhip powder 1 lb . fondant1 pt . coldwater 1 pt . water

40 . sugar

Beatwhip powder andwater athighspeedun ti l l ight andfirm,fifteen to

twen ty minutes . B oi l onepoundfondantwi thonepintwater andfour cupssugar at 242° F . WashSides of pan wi thwet pastry brushto preventformation of crystals. C ool mixtureslightly then pour slowly over whipin a thin stream,

runn ingmixer at mediumspeed. C on tinuebeatingunti lmixtureis coo l andic ing isfirmandglossy .

qts. cherry juice 9 T . cornstarch3 c . granulatedsugar c . coldwater1 t. salt 2 T . butter

Heat cherry juiceto boil ing.Addsugar andsal t.Makea pasteof comstarchandco ldwater.Addtohot syrup . C ook un ti l c lear, about ten minutes. Addbutter, ormargarine. Servehot .

ChocolateSauceMakes quarts

0 . sugar &5 t. saltc . cocoa, S ifted 2% c . boil ingwater

2 T . vani lla

Mix sugar, cocoa andsalt. Di lutewi thenoughbo i lingwater to makesmoothpaste. Addremainingboi l ingwater andboi l for ten minutes. Whencool , addvan i lla.

419

Choco lateSauceMakes 4quarts

V4 0 . cornstarch qts.water1 c .mil k

,dried 3 c .honey

c . cocoa 1 T . vani l la

Mix first threedry ingredients .Addwater,honey andboi l to 23 8 °

orunti lsoft bal l stage.Addvani l la.

C ranberry OrangeSauce50 Servings

2 qts. cranberries l c . cornstarch2 qts. oranges, peeled,diced 2 t. salt1 0.water 4T . orangerind, grated0 . sugar &5 c . butter

C ombinecranberries, orangeandwater. C ookunti l cranberries pop. C ombinesugar, cornstarchandsalt . Addto fruit andcook, stirring constantly untilthi ckened.Addorangerind, butter andmixwel l . Servewarm.

C ranberry Pudding SauceMakes 4quartsqts. cranberries &5 c . cornstarch

2 qts. boi lingwater 2 t . salt40 . sugar 1 0 .water

C ook cranberries in two quartswaterunti l soft. Strain .Addsugar, cornstarch,andsaltdi lutedwi thonecup ofwater. B oi lfiveminutes stirring constantly .

Serveon Harvest Puddi ng.

C reamy FudgeSauceMakes 3 quarts1 c . butter 3 lb . sugar,finepowdered8 oz . choco late, bi tter qt.mi lk, evaporated

Melt butter andchocolateover lowheat.Addsugar andmixwel l .Addmi lkgradual ly, beatingunti l smooth. B ring to a boi l over mediumheat andcookvemi nutes, orunti l thickened, stirring constantly . Servehot on puddings.Maybekept In refrigerator andheatedindoub leboi ler as needed.420


F luffyWhippedC reamSauce50 Servings

3 eggwhites 1 pt .whipping cream8 oz . powderedsugar &5 t. vani l la

Beat eggwhites unti l fairly stiff.Addpowderedsugar, andbeat unti lwhi tesarestiff

,andstandin peaks . Whip cream

,foldin egg-sugar mixture. Addvani lla. B lendwel l . Set in bowl of crushediceto keep very coldduringserving

period.

6 eggs 1 pt . cream,heavy

3 0 . sugar, confectioners 2 T . vani l la

Separateeggs andbeatwhites unti l stiff. Addconfec tioners sugar s lowly .

Beat yolks unti l thick andlemon colored. Fo ldinto eggwhitemixtureandthen foldinwhippedcream. Addflavoring.

Frui t Fi l ling for Turnovers50 Servings

3 lemonslbs . brown sugarc .honey

Chopdates,figs, andraisins andmixwel l .Moistenwi thlemon juice. Foldinsugar andhoney . B ringmixtureto a boi l . Useas fil lingfor tarts or turnovers,etc .

Honey Butter Spread50 Servings

1 canhoney 1 lb . fortifiedmargarineor butter1 lb . nuts, broken (optional )

Whipwel l in mixer orwi thbeater. Spreadon sandwiches using a $ 3 0 scoopforeachsandwich.422

Sauces (Sweet)Honey Peanut Butter Sauce50 Servings qts. )

c .honey &5 T . salt1 qt. water,hot lb . peanut butter

C ombinehoney,water, andsalt. Gradually addhoney syrup to peanut butterandbeatuntil smooth. Serveon cottagepuddingor otherdessert s .

Lady B altimoreFill ing50 Servings

3% 0 . sugar &5 t. vani l la1 0 .water

,hot 2 c .walnuts

,chopped

Va t . salt 2 c . raisin s, chopped

3 eggwhi tes, beaten stiff 2 c . cherries,maraschino

, choppedMix sugar,water andsalt. Stir unti l sugar isdisso lved. B oi l rapidlywi thoutstirring to 288 ° F . or soft bal l stage. Pour gradual ly over beaten eggwhi tes,beatingthi smixtureconstantly . Beat unt i l consistency to Spread.Addvani l la,walnuts , rai sins andcherries. Spreadon cakeat once.

OrangeFill ingMakes Fi lling for 5 layer cakes,1 cup to a cake

&5 c . cornstarch 3 eggs

c . sugar, granulated &5 0 . lemon juice&5 t. salt pts. orangejuice1 pt .water, boi ling 2 t . orangerind

Mix cornstarch, sugar, andsalt .Addboi lingwater. B ring to boi lingpoint andcook indoub leboi ler about ten minutes

,orun ti l thoroughly thickened. Beat

eggs. Addsmal l amount ofhot mixtureto eggs andreturn todoub leboi ler.C on tinuecook ingforfiveminutes, stirring constantly . Removefromfireandmix thoroughlywi thlemon juice, orangejuice, andorangerind. C oo l andspreadbetween layers of cake.

423

lb . sugar 2 qt . boilingwaterVI 0 . cornstarch 1 c . butter1 t. salt 1 0 . lemon juice

3 T . lemon rind

Mix sugar, cornstarchandsalt.Addto boi lingwater, stirringconstantly . C ookin doub leboi ler unti l cornstarchis c lear (approximately twenty minutes ) .Removefromfire.Addbutter, lemon juiceandrind. C oo l andserve. Do not

let sauceremain in ahot p laceas i twi l l becomevery thin .

Mocha I c ing for Tea C akes50 Servings

6 c . confectioners sugar1V4 0 . coffee

1 T . vani l la

C reambutter,cocoa

,andconfectioners sugar.Addcoffeeunti l mixtureis of

correct consistency to spread. Addvani l la. I cecakes androl l in finelychoppednuts.

T art OrangeFrosting(FiveLayer C akes )

5 lbs . sugar, confectioners &5 0 . lemon juice2 T . orangerind Vi t. salt1 0 . orangejuice 5 egg yo lks

Beat al l ingredients together unti l smooth. Sufficient forfivelayer cakes.

1 c . butter or oleomargarine2 0 .water2 qts . orangejui ce

3 T . lemon juice424


P ineapp le-C ranberry Sauce50 Servings

2 $2 cans pineapple, crushed V4 0 . orangejui ce2 1 lb . cans cranberry,wholeor jelly 1 T . orangerind, grated

C ombineall ingredients. Heat andstir un til b lended. Chi l l andserveon

cottagepudding. Also goodon vani lla, rice, tapioca, or breadpuddings.

R ais in Nut Sauce

50 Servings

&5 c . cornstarch 2 T . lemon jui ce3 0 . corn syrup 6 0.watert . salt c . rai sins

c .walnuts, choppedC ombinecorn starch, corn syrup,

andsalt. Addlemon juiceandwater gradual ly. B ring to boi l andboi l two minutes, or unti l c lear andthi ckened.Removefromheat andaddrai sins andnuts .

Tut ti Frut ti Sauce50 Servings

2 qts . pineapp lejui ce 6 lemons,sl iced

4 c . rai sin s 1 lb . sugar, brown2 c .honey 2 c . cornstarch6 oranges, s liced 1 pt .water

Mix fruit juice,raisins

,honey

,s li cedoranges andlemonswhi chhavebeen

cut into smal lwedges . Simmer ten minutes .Mix sugar, cornstarchandwaterunti l smooth. Addtowarmjui cemixture. C ook unti l thickenedoverdirec theat for oneor two minutes or in adoub leboi ler for ten minutes . Serveonhamcroquettes.426

Sauces (Sweet)Vani lla Sauce50 Servings

lbs. sugar, granulated lbs. meltedmargarineor butterpts. light cream T . vani l la

Mix sugar andcream together. Heat, but do not boi l to di ssolvesugar.When ready to servebeat in butter ormargarinewi throtary beater or inmixingmachine. Addvani l la andservehot .

Washington P ieFil lingandFrostingMakes 12 layer cakes, 2 layerseach0 .mi lk

,dried &5 t . salt

qts.water Vi c . cornstarch0. sugar 6 eggs

1 T . vani lla

Reconstitutedriedmi lk . Scaldtwo quarts ofmi lk.Mixdry ingredientswi thremaining cup of coldmi lk. Addto scaldedmi lk. C ook unti l thickened.Slowly addbeaten eggs andcook threetofiveminutes . C ool .Addvan i l la.

F rost ing2 pkgs. sugar, confectioners &5 c . cocoa

4T . margarine

B lendsugar andcocoa. Addmargarine. Pour a smal l amount ofhot waterovermargarineandstir todesiredconsi stency.

C reamT opping

Servings

1 lb . sugar, confectioners V4 lb . butter, roomtemperature&4 lb . driedmilk &4 0 .water, ice&5 0 .water, or frui t juice &5 T . van i l la

Sift sugar anddriedmi lk.Addwater, or frui t juiceandmix to a smoothpaste.Addbutter andcreamunti l light andfluffy . Addtheicewater gradual ly, ina S lowtrickle. Whip constantly . Addvani l la. Thi s topping Shouldbeusedatonceas i t is apt to separateif refrigerated.

427

DutchGreen Beans50 Servings

2 $10 cans green beans 1 c . onions,Slicedor chopped

12 slices bacon, cut in smal l pieces 1 c . vinegar&5 c . bacon fat

Heat anddrain green beans . C ook bacon in fryingpan . C ool andchop intofinepieces. Sauté onions in bacon fat unt i ldelicately browned. Addbaconfat

,bacon pieces, sautéedon ions andvinegar to beans. B lendwell,heatthoroughly.

Green Beans andMushrooms in C ream50 Servings

2 cans $10 green beans 1 0. saladoi l or butter3 0 . liquidfromgreen beans 3 t. sugar, granulated6 c . mushrooms, fresh, s li ced, or 2 T . salt

4—4oz . tin, canned &5 t. pepper2 c . oni ons,minced 0 . cream,

lighttopmi lk

Drain liquidfromgreen beans . B oi l liquidto reducequanti ty to threecups .

Heat green beans in their own liquid. Sauté mushrooms , andon ions in saladoi l or butter unti l mushrooms aredarkenedandoni ons S lightly browned.Addsugar, salt, pepper, creamandtop mi lk to mushroommixture. C ombinethecream-mushroommixturewi ththedrainedgreen beans . Heat thoroughly.

Servegarn ishedwi thwatercress, sprigofmint, or toastedSl iveredalmonds.

FreshSnap Beans50 cup Servings

15 lbs . beans,snap

1 c . butter,melted

Washbeans . Break off tips. Cut diagonal ly wi thFrenchknifeon cuttingboard. C ook in rapidly boi lingsaltedwater unti l tender

,about thirtyminutes.

Addbutter andseasoning.

428


HarvardBeets5046 cup Servings

2 #10 cans beets 1 c . vinegar, mildl 0 . sugar, granulated 2 0 . water174c . cornstarch l

zé c . butter1176 T . salt

Dicebeets .Mix sugar, cornstarch. Addhot vinegar andwater. C ookfiveminutes

,stirringconstantlyuntil mixturethi ckens .Addcookedbeets to sauce.

Al lowto standbeforeserving.Addbutter andsalt just beforeserving.

C abbage50 cup Servings

15 lbs . cabbage 2 T . salt1 c . butter, melted

Removeoutsideleaves from cabbage. Cutheads in quarters andremovecores. Cut inwedgeshapedpieces. C ook in boi ling saltedwater uncoveredfor fifteen minutes , or steam in steamer twenty minutes. Drain andaddmeltedbutter andsalt.

18 lbs . rawcarrots 1176 c . butter or margarine3 lbs . brown sugar 2 T . salt

Wash,scrapeandcut carrots into lengthwi sestrips . C ook in boi ling, saltedwaterunti l tender. Drain . P lacecarrots in bakingpan andsprinklewi thsugar.

Dotwi thbutter andbakehalfhour at 350° F .

430

VegetablesCelery aLaKing50 Servings

0. fat 1174c . flour4T .dicedonion 1 T . salt12 oz . c annedmushrooms ‘54 c .driedmi lk8 qts.dicedcelery 3 0 .water

0 . fat 117§ 0 . green pepper,di ced1 4oz . can pimiento,diced

Sauté onion in fat unt i l lightly browned. Addmushroom andcook fiveminutes . C ook celery in saltedboi lingwater unti l crisp andtender. Drain .Makeawhitesauceof fat , flour

,salt andreconstituteddriedmi lk. Add

onion,mushrooms, peppers, pimientos andcelery to whi te sauce. Heat

thoroughly .

StuffedGreen Peppers50 Servings

largegreen peppers 1 lb . bacon, dicedlbs . rice, uncooked 1 c . onions, choppedgals .hotwater Hé qts. corn ,

wholekernelT . salt 3 c . tomatoes0 . celery,di ced salt andpepper to taste0 . carrots

,diced 1 qt. breadcrumbs, fine

lé c . butterCut peppers in tohalves , lengthwiseandremovetheseeds. Parboi l 8 10

minutes . C ook therice, drain andrinse. C ook thevegetab les unti l justtender. C ook thebacon andon ion together.Mix thecookedrice, vegetab lesandbacon careful ly ; addenoughtomatoes to moisten themixture. Seasonto taste. Stuff thepeppers andarrangein greasedbaking pans. Sprinkletop wi thbutteredbreadcrumbs. Put a li tt lewater in to bottoms of pans.

Bakein a moderateoven 3 50° F unti l peppers aretender.

FreshC arrots, Buttered50 cup Servings

15 lbs . carrots, cut 1 T . salt1 c . butter t. pepperC lean andscrapecarrots . Sli ceinto one-half inchpieces. Steamor boi l unti ltender. Drain .Melt butter

, pour over carrots just beforeserving.Addseasonings.

N ote: $4 cup of finely choppedgreen pepper and175 cup pimiento may becookedin thebutter ifdesired, for addi tional flavor andcolor.

43 1

1V4 qts.mi lk Va 0 . onion,minced

134 qts .water 175 0 . green pepper

4% 0 . egg, dried 2 lbs. cheese, grated1 qt. breadcrumbs 1 $10 can corn,

cream style1740 . salt

Scaldmi lk. Addone-half ofwater to leggs, beat smooth, addremain ingwater, andbeat. Addother ingredien ts to theegg, b lending in thescaldedmil k last. Pour into greasedbak ing pans andset in pans ofhot water.Bakeat 3 50° F . for about H4hours.

14 lbs. potatoes 3 qts. mi lk$4 0 . flour 4T . salt1176 c . margarine 2 t. pepper

4 lbs. cheese, grated

Peel andsliceor cubepotatoes. P lacepotatoes in greasedbaking pansdredgingeachlayerwi thflour. Scaldmi lkwi thsalt, pepper andmargarine.Addgratedcheeseandstir unti l cheeseis melted. Pour over potatoes andbakeat 3 75 ° F. for about onehour

, (or gratedcheesemaybeaddedto eachlayer of potato.)

Delmoni co Potatoes50 cup Servings

12 1b. potatoes, coldboi led lzé t. pepper

1 lb . butter 4qt. mi lk2 c . flour c . butter1 T . mustard 11A» 0 . breadcrumbs

,dry

1 T . salt 2 0 . cheese, gratedDicepotatoes .Makewhi tesauceof thebutter

,flour, mustard, salt, pepper

andmi lk. Put potatoes into baking pans. Pourwhitesauceover potatoes.Melt butter andstir in breadcrumbs . Sprinklebutteredcrumbs andgratedcheeseover potato mixture. Bakeat 475

° F . for thirty minutes or untilgolden brown .

432


Parsley Potato5046 cup Servings

15 lbs. potatoes, peeled 2 T . salt2 c . butter, melted 2 c . parsley, minced

Washandpeel potatoes. Steamor boi l in saltedwater un ti l tender. Drain.

Addbutter, salt andparsley.

Sweet Potatoes andApples50 cup Servings

20 lbs. potatoes, sweet 1 lb . sugar, brown1 $10 can app les, sli ced lé lb . butter

B oi l sweet potatoes in saltedwater unti l soft . Drain , peel andcut in to sl iceslengthwi se. P lacepotatoes andapples in alternate layers

,sprinkleeachlayer generously wi thbrown sugar anddot wi thbutter. Bakeat 3 25

° F .

for thirtyminutes.

G lazedSweet Potatoes50 cup Servings

20 lbs. potatoes, sweet3 0 . sugar, brown

Peel thepotatoes andparboi l for fifteenminutes. Drain andp lacein butteredpans.Makea syrup

“of thewater andsugar by cooking together two

minutes,then adding thebutter. B rushthepotatoes over thetopwi ththe

syrup. Bakeat 325 ° F . for about forty-fiveminutes.434

Vegetables— Beverages

Vegetab leT imbale50 Servings

0 . mi lk, scalded V; t . pepper0 . breadcrumbs , dry 1 c . margarinec . onions, chopped, andsauteed 24eggs

0 . green pepper, chopped 1 $ 10 corn,cream sty le

T . salt 3 c . carrots,diced, cooked

3 c . peas, cooked

Addscaldedmi lk to breadcrumbs. Addonion , peppers, salt, pepper,

margarine, s lightly beaten eggs andremaining vegetab le.Mix wel l andfil l greasedcustardcups or muffin tins two-thirds ful l . Bakein water ins lowoven 3 50° F . for fifty minutes. Removeandservewithcheesesauce.(Other vegetab les may besubsti tutedfor carrots andpeas. )

C ranberry Punch25 Servings

3 pts . cranberry juicecocktai l 1176 c . pineapp lejuice3 0 . orangejuice 1% 0 . sugar134 0 . lemon juice 3 0 .water

Mix frui t juices andchi l l .Makea simp lesyrup by boi ling sugar andwaterfiveminutes .Mix frui t jui ces andsyrup andpour over icein punchbowl.

C ranberry OrangePunch50 Servings

3 $2 cans cranberry sauce 3 qts. coldwater1 qt .hotwater 15 0 . orangejuice, concentrated

C rushcranberry sauce.Addhotwater gradual lywhi lebeatingwi thelec tricmixer orwirewhisk . I fwirewhi sk is used

,mixturemay needto bestrained.

Addcoldwater andconcentratedorange juice, andmix wel l . Chillthoroughly beforeserving.

43 5

T omato Beverage50 Servings

2% gals chi l ledwater 0 . salt3 qts. tomato paste 0 . lemon juice

0 . sugar 174c .Worcestershiresauceor2 T . celery salt

B lendchi lledwater into tomato paste.Mix in seasonings . Chi ll beforeserving.

T omato C lamChowder50 Servings

1% 0 . salt pork, cubed 1 $10 can tomato jui ce0 . onion

,choppedfine 2 0 .water

1 qt. celery, choppedfine 1 115 can c lams

,juiceinc luded

qt. potato,raw

,diced 3

74 c . parsley, chopped$5 #10 can tomatoes Va t . pepper

sal t

F ry out salt pork . Brown onions in salt pork fat . Addpotatoes, tomatoes,tomato juiceandwater. C ook unti l potatoes are tender, about fifteenminutes. Addc lams. Reheat. Addpars ley, salt andpepper beforeserving.

40 . mi lk solids, dried 8 qt. potatoes,diced4qt. water 2 $5 tins c lams

,chopped

34 c . butter 2 T . saltlzé c . flour 1 t. pepper2 c . onions

,minced 4 1414 oz . tins evaporated

butter

Reconsti tutedriedmi lk wi thwater.Makea thin,whi tesauceof butter,

flour andmi lk. Parboi l onions andpotatoes for ten minutes . Drain andaddto whitesauce. Addc lams

,seasonings, evaporatedmi lk andbutter.

Heat in top ofdoub leboiler for onehour beforeserving.

43 6


C reamof Celery Soup50 Servings

3 qts . celery l lyé c . flour1 0 . onion

,chopped IV.» c . butter or margarine

5 qts. water, boi ling 3 T . salt7¥é qts. mi lk 1At . pepper

C ookdicedcelery andonion in boi lingwater.Makeawhitesauceofmi lk ,flour andbutter.Addcelery, onions andwater towhi tesauce. Season .

NOT E : Celery leaves may becookedandliquidstrainedandusedfor additi onal flavor.

Oyster Chowder50 Servings

2 qts. oysters 1 T . saltlb. salt pork or butter t . pepper

8 qts. potatoes, cubed lb . butter1 pt . onions , sliced 2 c .driedmi lk34 0 . Hour 2 qts.water

Drain oysters . ChOp mediumfine. Sauté cubedpork un ti l light brown ,add

onions andcook unti l s lightly browned. B oi l potatoes in thewater unti ljust soft. Thicken potato water wi thflour, addseasonings . Reconstitutedriedmi lk. C ombine all ingredients, addoysters and‘ butter. Heatbeforeserving.

R oyal CheeseSoup50 Servings

pts. potatoes, mashed 1174lbs . cheese2 qts. potato water 3 t. salt

c . meltedshortening 1 t. paprika295 qts.hot mi lk 3

74 t. pepper2 T . onion

, grated 2 t . Worcestershi resauceMashpotatoes andmix wel l withpotato liquid. Addmeltedfat andseasonings to scaldedmi lk .Mix aboveingredients andaddgratedcheese.Heat

,but do not boi l . Allowto simmer gently unti l al l cheeseis melted.

43 8

Soups andChowders

2 1110 can tomato purée 3% T . saltHé gal . soup stock 35 t . pepper1 c . choppedonion 1

75 0 . green pepper, finely choppedlb . spaghetti , uncooked

Heat stock, addseasonings, addremain ing ingredients except spaghetti ._

C ook onehour. AdduncookedSpaghetti . C ook unti l spaghetti is tender.Left-over cookedspaghetti may beusedifdesired.

Chicken NoodleSoup50 Servings

4 cans chicken or turkey noodle 4on ions

soup (noodles choppedfine) 6 carrots4bch. celery outfineandcookedin 2 T . chicken concentrate6 qts. water

C ombine thevegetab les andthe chi cken noodle soup . Then addtheconcentrate.

C reamof T omato Soup50 Servings

3 10 can oni ons ,dried 0 . saltqts .water 1 1110 can tomato paste

P A c . flour 2 gals . mi lk175 0 . sugar 1 t. baking soda

Reconsti tuteonion in 235 qts.water. B lendin one-half theflour, all thesugarandsalt. Addtheoni on water to dry ingredients andcook unti l slightlythickened

,stirring constantly . Addtomato paste. Heat .Makeawhi tesauce

by mixing oneqt. ofmi lk to rest of flour. Scaldremainingmi lk . Stir in flourpasteandcookunti l slightly thickened.Addsoda to tomatomixtureandbeatslowly intowhi tesauce. Reheat to serving temperature.

43 9

MinestroneVegetab leSoup50 Servings

0 . lima beans,dried

0 . C ali fornia pea beans,dried0 . sp li t peasqt . watergal . vegetab leormeat stock0 . spaghetti0 . riceor barley0. onion

, choppedqt . potato,

dicedraw

Washandpick over beans andsp li t peas . C over wi thwater andsoakovernight . Drain excess water andcook in vegetab lestock about threehours. Addspaghetti , rice

,or barley at endoffirsthour of cooking. Add

all other ingredients at endof secondhour andcook unti l al l ingredientsare tender. Addsalt last . Amount will dependon amount of salt invegetab lestock.

2 qt. peas,driedsp li t 2 c . celery leaves, chopped6 qt.water, cold 1

76 c . pars ley, chopped6 qt.hamor cornedbeef stock l

/é c .hamfat

3 c . on ions,s liced 1174c . flour

Look over sp li t peas . Washandsoak overnight. C ombinepeas, water,stock, onions

,celery leaves andpars ley. C ook s lowly for 3 —4hours until

peas arevery soft. C ombine fat andflour andheat thoroughly . Addto soup andcook . Serve.

440

1 mediumc lovegarli c ,veryfine

T . thymec . celery, chopped0 . carrots, outfineqt. cabbage, coarselyqt. tomatoes

,canned

,

salt to taste


BakedFillets in Spani shSauce50 Servings

8 lbs. R osefishfil lets 174; 0 . green pepper, ground

1 c . onion, ground T . salt

175 0 . saladoil 1 T . sugar

c . flour t . bay leaf, crushedl lzé qts. tomatoes t. c love, ground

P lacefil lets onwel l-greasedpan . C ook onions in fat . B lendflourwi th1’7é cupsof tomato liquidand

,mixwi thremainder of tomatoes .Addgreen pepper and

seasonings to tomatoes andb lendinto onion fatmixture. C ook thirty minutesunti l thick. Pour sauceoverfish. Bakethirty-fiveminutes at 3 50° F.

B akedF ishFi llets50 Servings

10 lbs .fishfil lets 4 t. salt4c .driedmil k, reconsti tuted 1 qt. breadcrumbs, soft

2 c . butter, melted

Cutfishin to servingportions. P laceinwell -butteredbakingpans in a singlelayer. Addmil k .Mix breadcrumbs,butter

,andsalt andsprinkleoverfish.

B akeat 3 50° F . for about forty minutes.

Tuna Chop Suey50 Servings

qt. celery strips (cut 174 x 1 T . salt

qt. onions, sli ced 1 0 . minutetapiocaqt . green pepper, chopped 1

75 c . soy sauce

0 . shortening 4% qt. tunafish, flakedqt. liquidfrombean sprouts p lus 1 pt . bean sproutshotwater 1’7é gal . rice,hot , cooked

C ook celery, onions andgreen peppers in shortening for about 5 minutes .Do not overcook ; vegetab les shouldbecrisp. Addbean Sprout liquidandwater to vegetab leswi thsalt, tapioca,

andsoy sauce. C ook covered5minutes ,stirring occasionally . Addtunafishandbean Sprouts andSimmer toheat.Serveon rice. Garni shwi thcri sp Chinesenoodles, ifdesired. P orti on 0 .mixtureand1/é 0 . rice.442

7 14oz . cansfish, flakedc . lemon jui ce

2 c .mayonnai se

Soups andChowders—Main Dishes (F ish)FishF lakeR ol l50 Servings

c . parsley, finely chopped3 T . pimiento,

chopped0 . onion ,

finely chopped3 qts. celery ,finely chopped 2 T . salt

t. pepper

F lakefish, removingany bones or skin . Addlemon juiceto mayonnaiseandstir un ti l well b lended; mixwi thfish. Addremain ing ingredients andmixthoroughly . Chi l l . Serveon rol l .

0 . butter or margarine0 . oni on

,minced

CheeseTuna C reo le50 Servings

0 . preparedmustardqts . cheese

, grated0 . green pepper, chopped 0 . driedeggs (reconsti tutedinc . flour0 . saltqts . tomatoes

,canned

cupswater )qts. tuna, flaked0 .hotmi lk

Melt margarine. Addoni on andgreen pepper andcook unti l tender but notbrown . Addflour. Stir in salt, tomatoes andcook unti l thickened. Addthepreparedmustard. St ir in thecheeseandcon t inueto stir over lowheat

,unti l

cheesehas melted. Adda smal l amount of sauceto theegg. Stir into_rest of

sauceandcook for twominutes longer over lowheat, stirring constantly . Stirin thetuna andmi lk . Put in bakingpans . Sprink lebrowned, butteredbreadcrumbs on top . B akeat 3 50° F .

C odfishC akes50 Servings

4 $2 cans salt codfish 6 eggs

12 lbs. potatoes, peeled He0 . shortening, melted2176 T . salt

Drain thesalt codfish. Steamor boi l potatoes . Beat potatoes andfishinmixerunt i l light andfluffy— about tenminutes.Addunbeaten eggs, meltedshortening, andsalt as needed. Form in to ball s, using $ 16 scoop . Fry in deep fat(3 60

° F.) or oven-bake.443

FishF ry R ol l50 Servings

5 lbs. R osefishfil lets 1 qt. breadcrumbs1 T . salt 1 c . saladoi l or fat1 pt .mi lk 214 lbs .Ameri can cheeseCut fi llets approximately ten portions per pound. Addsalt to mi lk . Dipfi l lets in mi lk then rol l in crumbs. P laceonwel l greasedbun pans. Sprinkleeachfil letwi thmeltedfat . Bakeabout fifteen minutes inhot oven (500° F .)orunti lfisharebrowned. S licecheesethin to makefifty slices . Wrap aroundcookedfishfil let, placein frankfurter roll . Return to oven longenoughtoslightly melt cheese. Serveat once.

FishSoufllé50 Servings

4lbs .fish lb . flour2 qts.mi lk 2% 0 .eggyolks1 onion ,

finely ground 21zé t. salt1A lb . fat 1 qt. eggwhi tesScaldthemi lk . Sauté theonion in thefat andaddtheflour.When themix i sb lended, addto thescaldedmi lk, stirringvigorous ly . C ook fromseven to tenminutes. Beat theegg yolks andaddto a smal l amount of thewhitesauce;combinewi ththeremainingsauce.Addtheflakedfishandsalt. Foldin stifllybeaten eggwhi tes. Bakein greasedindividual or ringmolds in a pan ofwaterin amoderateoven un ti l themixturehas set . Servewi tha tomato or cheesesauce.

6 lbs.fish— tuna or boni ta 1 T . sal t3 c . saladdressing 1

76 t. pepperHQ0 .dry breadcrumbs 1 T . celery salt2 T . onion

,minced 50 1 oz . Slices American cheese

HQ0 .minceddi l l pickle 50hamburger ro llsC ombinefish, saladdressing, breadcrumbs on ion ,di l l pickle, salt

, pepperandcelery salt,mixingwel l . UsingNo. 8 scoop,

shapemixtureinto threeinchcakes . R ol l cakes in breadcrumbs andbakeat 3 50° F . unti l brown . P lacefishcakeonhalf of ahamburger rol l . T opwi thcheesesliceandheat underbroi ler un ti l cheeseis melted. C overwi thtop of ro ll . Serveat once.444


Salmon Soufllé

50 Servings

2 qts.mi lk 234 0 . egg yolks1 onion ,

finely chopped 2% t. salt1 c . butter 6 1 lb . cans salmon , boned2 c . flour ski nned

eggwhi tes, stimy beatenScaldmi lk. Sauté onion in butter. Addflour andsalt. When b lended, addto scaldedmi lk

,stirring vigorously. C ook about seven minutes. Beat egg

yolks andaddto a smal l amount ofwhi tesauce. C ombinewi ththeremainingsauce. Addtheflakedfish. Foldin st iffly beaten eggwhi tes . Pour intowel lgreasedbakingpans ; set pans intohotwater. Bakein moderateovenmixturei s set . Servewi thtomato, cheese, ormushroomsauce.

Salmon-Noodle-MushroomC asserole

50 Servings

2 lb . noodles, egg i f t. pepper2 T . salt 3 376 0 .mi lk

,dried

2 gal .water 3% qt .waterVa 0. onions, chopped 2% t.Worcestershiresauce48 oz . cans mushrooms, drained 2 4oz . cans pimiento,

drainedandchopped chopped

1 lb . butter liquidfrommushroomsc . flour 7 cans salmon,

16 oz .

1 t. salt 1 qt. breadcrumbs0 . butter,melted

C ook noodles in boi lingsaltedwater. Drain . Sauté onions andmushrooms inbutterunti l softened. B lendin flour, salt, andpepper.Addreconsti tutedmi lk.C ook unti l thick, stirringconstant ly.AddWorcestershiresauceandpimiento.

Addmushroomliquidto sauce. Put a layer of noodles in greasedbakingpans,then a layer of flakedsalmon. C overwithsauceandsprinkletopwi thbutteredbreadcrumbs. Bakein 3 75

°

oven about forty minutes unti lheatedthroughandcrumbs arebrown .

446

Main Dishes (F ish)Tuna andCheeseB iscui t R ol l

50 Servings12 7 oz . cans tunafish 1 c .meltedfat or tuna oi l

1 c .driedmil k 1 c . flour,Si fted

1 qt .water Hé qts . cheese, grated1 c . onions, chopped 1 rec ipefor bakingpowder biscuitsDrain tuna

,saving oi l

,andflake. Reconsti tutedriedmi lkwi thwater. C ook

onion in fat overdirectheat unti l tender. Addflour andb lend. P laceoverhotwater andgradual ly addmi lk. C ook unti l thi ck andsmooth, stirring' oc

casional ly. Addcheeseandheat unti l cheesemelts . Stir in tuna. Preparebak ingpowder b iscui tdough; rol l into eight rec tangular pieces about twelveinches longand inchthick . Spreadwi thtwo cups tuna fi l lingper rol l . R ol lli kea jel ly rol l andseal ends andedges .Vent tops of rol ls. P lacein wel lgreasedbaking sheets andbakeinhot oven 400° F . for fifteen to twentyminutes orunti l biscui t browns . Servehot .

7 1 lb . cans salmonl lé qt . breadcrumbs, soft,fine6 T . lemon juice1 T . salt

F lakeandbonesalmon .Mix salmon ,breadcrumbs

,lemon juiceandseason

ings .Addeggs andenoughmi lk tomakemixtureholdtogether. Packmixtureinto butteredmuffin tins

,levelingtops. P lacein pans ofhotwater andbakeat

3 50° F . for thirty minutes

,orun ti lfirm. Removefrompans. Servehotwi th

creamedpea sauce.

Salmon Potato C akes50 Servings

7 lbs. potatoes cup onion,minced

0 . fat if c . catsup5 1 lb . cans salmon 12 eggs or 5 oz . (HQcups ) driedlzé cup green pepper, finely chopped eggs and2 cupswater

Peel , boi l , andmashpotatoes.Whi lesti l lhot , addthefat . F lakesalmon . C ombineal l ingredients . Use#8 scoop to measureportions. Shapeinto cakes andflour s lightly . Fry inhot fat un tilwell browned, or bakein moderateoven.

447

Salmon T imbales50 Servings

4 t . pepper4T . pars ley, chopped12 eggs, slightly beaten2% 0 . mi lk

SeafoodSk ippers50 Servings

6 lbs.fishfi l lets 14 c .driedmi lk10 lbs.dicedpotatoes 1 0 .water1% T . salt 1176 c .driedeggs, reconsti tutedti t. pepper 1175 c . onions ,dry176 c . margarine 2 T . shortening

4 $2 tins cranberry sauceC ookfishinwater to nearly cover unti l tender. Drain andflake. Sauté onionunti l light brown . B oi l potatoes andmash, usingmargarineanddriedmi lk.Adddriedreconsti tutedeggs ,fishandonion to potatomixture. Dropheapingtab lespoonfuls on greasedbakingsheet. Bake3 75 ° F . for twenty-fiveto thirtyminutes, unt i l lightly browned. Heat cranberry to boi l ing point. Serveonetab lespoon of cranberry sauceon eachhotfishcake.

16 7 oz . cans tunafish1 qt. celery, Chopped2 med. green peppers, chopped2 qts . potatoes, cookedanddiced1 smal l can pimientosB reakfishinto largesections. C ook celery, peppers, andcarrots unti l soft.Mix all ingredients togetherwi thwhi tesauceandput into bak ingpans. T opwi thpiecrust mixtureor bakingpowder bi scui t. B akeat 425 ° F. unti l crusti s baked.

16 7 oz . cans tuna1 qt . celery, finelydiced1 qt. mushroomsoup2 qts . flour

Mix tunafishwi thcelery .Addmushroomsoup tomakemixtureof consistencyto Spread.Makebiscui tdough,divideinto fourths androl l out in to a rectangle.Spreadwi thtunamixture. R ol l up likea jel ly ro ll . Cut i n 1175 inchSlices. P laceinmuffin pans. Bakeat 450° F .unti l brown . Servewi thmushroomsauce.

448

Tuna P ie

50 Servings1 $ 10 can pea

-s

1 T . salt374 t. pepper6 qts.whi tesauce

2 bch. carrots,sli ced

Tuna P inwheel B iscui t50 Servings

5’z i T . bakingpowder1 T . salt1 c . shorten ing

c . driedmi lk3 0 .water


Tuna Tetraz zini50 Servings

lbs. spaghetti IA0. flour0 . celery,di ced 1 qt.mi lk0 . green peppers,di ced 114 lbs. cheese0 . onions 1’7é T . saltlb .mushrooms t. pepperlb . butter ormargarine 1

74c . Worcestershi resauce5 lbs. tuna

C ook spaghetti anddrain . C ook celery , green pepper, on ion andmushroomsin thebutter unti l onion i s just transparent . Addflour andb lendwel l . Addmi lk all at once

,stirringconstantl yunti luniformly thi ckened. B lendin cheese,

salt, pepper, andWorcestershiresauce. Stir un til cheeseis melted.Addtuna.

C ombinewi thhot Spaghetti . P lacein bakingpans andsprinklemorecheeseon top . Bakeat 3 50° F . for fifteen to twenty minutes, or unti l thoroughlyheated. Turkey maybeusedin thi s recipe.

American Chop Suey50 Servings

2 oz . protein per serving2 c .dehydratedonions 3 14 lbs .macaroni , elbowlb . bacon 1 $ 10 can tomatoes

2 c . peppers, chopped ’;é $10 can tomato purée

7 lbs.hamburger 2 T . salt1 t. pepper

Soakdehydratedonions inwaterfiveminutes. Grindbacon andsautéwi thonionsun ti l brown .Addpeppers andhamburger andfryunti l meat is cooked.C ook macaroni in boi ling saltedwater eight minutes. Washanddrain . Addtomatoes andtomato pure'eandhamburger mixtureto macaroni . Heat thoroughly andserve.

B akedBeef Hash50 Servings

2 oz . protein per serving7 lbs. stewbeef, cooked, Chopped 2 qts. meat stock10 lbs . potatoes, cooked, chopped 1 T . salt2 largeonions, chopped 1 t. pepperC ombinemeat

, potatoes, onions,salt, pepper andstock .Mixwell . Spread

mixturein well-greasedbaki ng pans. Bakein s lowoven , 3 25° F. about

onehour.450

Main Dishes (FishandMeat)B akedBeefwi thNoodles


3 lbs. noodles 2 lbs . cheese, gratedHi 0 . butter 3 $2lé cans beef i

0 . flour 14 c . bacon fat3 0 .drymi lk 1 0 . green peppers, Chopped3 qts.water 3 c . breadcrumbsC ook noodles in boil ing, saltedwater.Makeawhi tesauceof butter, flour,andreconsti tutedmi lk. Removesaucefromheat andcool Sl ightly . Addgratedcheeseandstir until b lended. Sauté beef in bacon fat unti l edgescurl . C ombinesauce, noodles, green pepper, andbeef. P lacein greasedpan .

C overwi thcrumbs mixedwi thremaining butter. Bakeat 3 75 °

for thirtyminutes.

BarbecuedBeef50 Servings

2 oz . protein per serving6 cans beef 3 c . tomato paste2 c . onions , dehydrated 3 c . tomatoes , canned3 peppers, chopped 1 qt.water or stock1 0 . oil , cook ing 1 t . pepper

1 t. paprikaSpreadbeef in baking pans. Sauté onions andpeppers in oi l unt il goldenbrown . Addtomato paste, tomatoes, water or stock andsimmer unti lthi ckened, twohours ormore. Pour sauceover meat andheat thoroughly.Serveon mashedpotatoes or a bun .

B arbecuedBeef50 Servings

2 oz . protein per serving11741 C .molasses, unsul phured t. T abasco sauce, (optional )116 c . mustard, prepared 4c . catsup1 c . Vinegar 2 T ; saltc . Worcestershiresauce 7 lb . beef, ground

B lendtogether mo lasses andmustard. S tir in vinegar, Worcestershi resauce,T abasco , andcatsup. Sprink lebeefwi thsalt. B rown beef in sk i l let

,breaking

into pieceswi tha fork . Addsauce;heat to serving temperature. Serveonhamburger rolls ; ifdesiredtopwi thonion rings.451

MeatLoafServings

6 lbs . beef, ground 1 0.drymi lk sol ids

2 onions, minced 3 0 . mil k6 c . breadcrumbs 4eggs, beaten ,

or 174

2 T . sal t eggs

1 t . pepper 3 c . choppedcarrotsPut breadcrumbs, dry mi lk solids , salt andpepper into a bowl andstirunti lwel l b lended. C ombineeggs andmi lk andaddtofirst mixture, beatingthoroughly .Mix l ightlywi ththegroundbeef, onions andChoppedcarrots,p lacein bakingpans andcook anhour andahalf inmoderateoven ,

3 50° F

orunti ldone.Beefburger P iewi thCheesePuff T opping


3740 . fat c . flour1 c . onions, chopped 12 c . tomatoes, canned12 lbs . beef, ground 2 T . Worcestershiresauce

3 T . salt 2 qts. carrots, cooked,di ced1 t. b lack pepper 2 qts . green beans, cooked, cutB rown onion in fat . Addbeef, salt andpepper. C ook gen tly unti l meat isdone

,about twenty minutes . Pour off excess fat. Addflour andmixwel l .

Addtomatoes andWorcestershire sauce. C ook unti l S lightly thickened,stirring occasional ly . Addcookedvegetab les, andmixwell . Preparecheesepuff topping.

217é qts. flour, si fted5 T . baking powder5 t. salt1 T .drymustard

Si ft together flour,baking powder, salt

,mustardanddrymi lk solids. Cut

in shorten ing, addgratedcheese. Addwater to makea thick batter. Stirunti l flour i s Pour meat mixtureinto pans andspreadtoppingeven ly over meat mixture. B akeinhot oven 425 ° F. for thirty to thirty-fiveminutes.452

CheesePuff T opping50 Servings

1’7é 0 .drymi lk114 c . shorten ing2 0 . cheese, grated5 0 .water


Beef andNoodles50 Servings

2 oz . protein per serving2% lbs. noodles 316 qts.water ormeat stock2% gals .water 15 c. margarine175 0 . salt 1 c . flour6% lbs . beef

,cubed 0. salt

lyé c . onions

,chopped 1 t. pepper

c .drippings ti o. chi li sauce(ifdesired)C ook noodles

,drain in colander, rinsewi thwater. B rown beef andonions

wi thfat in a bakingpan on top of stove, sti rring frequen tly . Addthewateror stock andsimmer themixtureuntil meat is tender.Melt margarineandstir in flour ; addthi s tohot stock andcook unti l thickened, stirringconstan tly.

Addseasonings . C ombinethenoodles, meat andsauce. T astefor seasoning.

ChippedBeefwi thNoodles andCheeseSauce50 Servings

2 oz . protein per serving214 lbs . noodles 5 lbs. chippedbeef1 c . butter 1 0 . green pepper, choppedHQ0 . flour 2 t.whi tepepper3 qts. mi lk 3 c . breadcrumbs2 lbs. cheese, grated 1

76 c . butterC ook noodles in boi ling saltedwater unt i l tender. Drain.Makea sauceof

onecup butter, flour andmi lk . Removesaucefromheat andcool s lightly.Addgratedcheeseandstir un ti l b lended. Sauté beef in one-half to onecupbacon fat unti l edges curl . C ombinesauce, noodles

, green pepper, whi tepepper andchippedbeef. P lacein greasedpans . C overwi thbutteredcrumbs .Bakeat 3 75 ° F . for thirty minutes.

MeatMixture8 lb .hamburger loaves ) ,lb. breadcrumbs,

1176 T . salt1 t. pepper16 0 . onion

,chopped

1 qt. tomato jui ce

454

F ricadel la P ie“50 Servings

StufingMixture2 loaves bread(l l/é lb.

cubedlb . butter

1 c . onions, chopped3 T . poul try seasoning1 T . salt1 pt .water

Main Dishes (Meat)C ombineall ingredients of meat mixture.Mix l ightly al l ingredients of

stufli ngmixture. Spreadonehalf of meat mixtureon bottomof ungreasedbakingpans. C overwi tha layer of stuffing andremainder ofmeat mixture.Bakein ahot oven ,

400° F . for oneandone-fourthhours .

This i s an adaptation of theBelgium F ricadel las,a typeof forcemeat

bal ls.

C ornedBeef Burger50 Servings

2 oz . protein per serving3 qts. cornedbeef, cookedChopped 1 c . oni ons, min ced3 qts. potatoes, cookedchoppedfine 50 rol lsV4 0 . shorten ing 6 lb. cheese, s licedChop cookedcornedbeef.Addfinely choppedpotatoes . C ook mincedonionsin Shorteningunti l transparent, but not brown . Addto meat andpotato,

mix thoroughly .Makein to portions using $8 scoop . Shaperoundandflattento onehalf inchin thickness . B rown in meltedShortening, just enoughtokeep patty fromsticking.

“Turn

,brown other sideor fini shcook ing in oven .

Servehot onhamburger bunwi thshoes of cheesegri l ledin broi ler, orwithbarbecuesauce.

C ornedBeef Hash50 Servings

2 oz . protein per serving7 lbs. cornedbeef

,cooked 1 T . salt

8 lbs. potatoes, cold, boi led 1 c . driedmi lk3 mediumoni ons

,minced 1 qt. water

lb . fat,melted

Put cornedbeef andboiledpotatoes throughcoarsemeat chopper. Addoni on

,salt andreconstitutedmi lk . Put into greasedpan . B rushwi thmelted

fat andbakeat 3 50° F . for onehour orunti l browned.Meat stock may besubsti tutedformi lk.

455

C reamedChippedBeef andEggswi thVegetab les50 Servings

2 oz . protein per serving4 lbs. chi ppedbeef 16 c . shortemng6 qts. mediumwhi tesauce 20 eggs,hardcooked

1 $ 10 can peas

Cutdriedchippedbeef in strips. R inseinwarmwater,drain . Sauté in fatunti l theedges curl . Do not allowto brown . Addto thehot whi tesauce.Addchoppedhardcookedeggs andthepeas. Servewi thpotato,

noodles ,spaghetti , toast, cornbreador patty shel l .

Neapoli tan Beef50 Servings

2 oz . protein per serving4 $2175 cans beefwi thgravy 5 eggs, beaten214c . oni ons

, chopped c . parsley, choppedfine1 lb . cheese, grated 1

76 T . salt1 0 . fat 15 t. pepper

1 rec ipestandardbak ingpowder bi scui tdoughChop thecannedbeef andremoveexcess fat . Sauté theoni on in thefat andaddto themeat . Addthebeaten egg, cheese, parsley andseasonings .Makebaking powder biscui tdoughandro ll into inchthickness . Spreaddoughwi thmeat mixtureandrol l as for a jelly rol l . Slicero l l in 1175 inchpieces andput into muffin tins, out sideup . B akeat 400° F. for thirty minutes . Servewi thbrown gravy .

P orcupineMeat B al ls50 Servings

2 oz . protein per serving214 lbs . rice, uncooked 1 T . pepper7 lbs. beef

,uncooked, ground 3 qts. tomato

5 T . salt 2% qts . water1 0 . oni on ,

dehydratedMix theuncookedrice

,beef

,sal t

, pepper andthreecups of thetomato purée,two cups ofwater andtheonions. Forminto bal ls us ing $ 10 scoop . P laceinbaking pans. C overwi th

_

remainder of puréeandwater. C over tightly andbake3 50° F . onehour oruntil ricei s tender. Sk imgreasefrompan beforeservmg.

456


Hamburger Deep D ishP ie50 Servings

2 oz . protein per serving8 lbs .hamburger 2% T . season ing Sauce116 gals.water 2176 qts. carrots

,di ced

2 cups fat, (frommeat or other fat) 2171 qts. potatoes, di ced1174qts . flour 3 lbs . onions, small1zé 0 . salt 114 qts. peas , frozenB rown meat inhot oven

,400

° F . for onehour. Drain off fat andsaveforgravy. Addwater andbring to boi l .Melt fat andstir in flour. Addtohotstock andcook unti l thickened

,stirring constantly . Addsal t andseasoning

sauce. C ook vegetab les until just tender, addto meat andgravy . Put inbakingpans andheatwel l. C overwi thbi scui t crust ordrop biscui ts . B ake400

° F . until crust isdone.Macaroni andVegetab leMedley

50 Servingslbs . macaroni , elbow 1 qt. corn ,

who lekernelqts. boi l ingwater 1 qt . peasT . salt 1 qt. carrots0 . oni ons, chopped 0 . butter ormargarinec . butter or fortifiedmargarine 2 c . flour, enrichedlbs .hamburger 4qts.mi lk andvegetab lejuices

poundcheese, gratedC ook macaron i in rapidly boi ling, saltedwater. Drain andrinse. Simmeronions andfat in largebaking pan. Addhamburger andcook un ti l brown .

Addcorn , peas , carrots andmacaroni .Makeawhi tesauceof butter, flour,

vegetab lejui ces andmi lk . Pour sauceover macaroni mixture. T op wi thgratedcheese. Bakeat 3 50° F. about twenty minutes .

Spaghetti Sauce50 Servings

2 protein per serving6175 lb . beef, raw, ground 2 onions

,min ced

2 T . paprika 1 garlic c love2 0 . oi l

,vegetab le 1

740. sal t1 t. pepper $ 10 tomatoesVs t . cayenne 1 $ 10 tomato purée1 t . oregano 1 pt . stock458

Main Dishes (Meat)C ook beef, paprika, vegetab leoil , pepper, cayenneandoregano unti l meatis finely separated.Addonions andgarlicwhichhavebeen mashedinto salt.B rown to golden brown . Addtomatoes, tomato puréeandstock to this andSimmer for twohours . Useon spaghetti or as sauceforAmerican chop suey .

I fusedforAmerican chop suey meat shouldbeleft in larger pieces.Spaghet tiwi thMeat B all s


MEAT BALLS

134 lbs. bread, stale 1 lb . onions, chopped6 lbs. beef

, ground 176 t. pepper

1 lb . pork 2 T . salt2 eggs 1 0 . stock

2174; qts. spaghetti sauceC over breadwi thwater

,soak

, press out excess moisture.Mix al l ingredientsexcept thesauce. Formin to 2 oz .meat bal lswi tha $ 3 0 scoop . P lacein greasedbaking pan andbrown . Addenoughwater tohalf cover meat cakes. B akeat 3 50

° F . for thirty minutes. Servewi thtomato or spaghetti sauce.SPAGHE T T I

3% lbs. spaghetti 1 oz . saltC ook spaghetti in 3 36 gal lons boi ling, saltedwater unti l tender. Drain andb lanch. Pour tomato sauceover spaghetti andbakeunti lwel l b lended. Servewi thmeat bal ls.

Spani shRi cewi thBeef50 Servings

2 oz . protein per serving2 qt. rice, uncooked 6 bay leaves8 lb . beef, ground 1 T . salt1 qt. onions

, chopped 2 cans tomato soup3 0 . green pepper, chopped 1 qt.water12 c loves

,who le c . vinegar

C ook rice. Drain. B rown beef, on ions andgreen pepperwi thc loves, bayleaves,andsalt unti l meat is doneandvegetab les aresoft . Removebayleaves. Stir in soup,

water, andvinegar.Mixwi thcookedrice. Pour intotwo bakingpans 12 x 18 x2 inch. Bakein ahot oven ,

400° F thirtyminutes .

459

Spani shR iceWi thHamburger50 Servings

2 oz . protein per serving7 lbs.hamburger 1 0 . green peppers, chopped

c . bacon fat 1175 $ 10 tins tomato soup1174. c . oni ons, chopped 1 14oz . can pimientos

0 . riceB rown beef andonionswi thbacon fat in ahot oven,

450° F . C ook ricein

threegallonswater andone-half cup salt . Drain andrinsewithwater. C ombinemeat, vegetab les, tomato soup andpepperwithrice. Put in bakingpansandbakeat 3 50° F . for twenty to thirty minutes.

Chicken andB roccol i50 Servings

2 oz . protein per serving1 pt . flour 1 gal . mi lk1 lb . butter 1’7é lb . cheese, cheddarHi T . mustard,dry 5 lbs . chicken ,

s li ced2 t. salt 5 lbs. broccoli , cooked,hot1 T .Worcestershiresauce 3 c . breadcrumbs,fine, butteredMakeawhi tesaucefromflour, butter andseason ings andmi lk .When smoothandthi ck, addthecheeseandstir unti l melted. Arrangebroccoli Spears inbottomof largebakingpan . P lacechicken over broccoli . C overwi thcheesesauce. T opwi thbutteredcrumbs andbakeat 3 25 ° F . ten minutes . Serveatonce. Note:maybeservedon toast triangles . Onecup ofdicedpimientosmaybeaddedifdesired.

Chicken Chop Suey50 Servings

2 oz . protein per servinglb . groundbacon other fat 25 lbs. of fowl

,cooked

,diced

t. salt 8 bnchs. celery ,dicedqt. groundonion 2 $ 10 cans bean Sprouts

3 qts. chicken stockThickening

0 . cornstarch 2 T . brown sauce

1 t . pepper c . soy sauce4T .water

460


Chi ckenLoaf50 Servings

2 oz . protein per servingqts. fowl ,di ced, cooked 0 . green pepper, choppedqt.finebreadcrumbs V2 0 . celery

,di ced

0 . rice, cooked i f; 0 . oni on,minced

T . salt 1175 qts . chicken stockT . choppedpimiento 196 c .driedeggs

114 0 .waterAddbreadcrumbs, riceandseasoning to thedicedmeat fromcookedfowl .Addchicken stock

,reconsti tutedeggs. Put in to greasedbakingpans andbake

at 3 50° F . for onehour orun tilfirmin center. Servewi thbrownedmushroom

sauce.

Scal lopedChicken andNoodles50 Servings

2 oz . protein per servinglbs. noodles 5 0 .drymi lk solidslbs . fowl , cookedanddi ced 5 qts .water or chicken stock0 . green pepper, chopped 1 T . salt0. onions , chopped 1 t. pepper0 . fat

,chi cken or o ther 3 c . breadcrumbs

0 . flour 136 lbs. cheese, gratedC ook noodles in boi ling saltedwater

,drain . Preparefowl . C ook onions and

peppers in a small amoun t of fatuntil tender.Makeawhi tesauceofremainderof fat , flour, salt, pepper andreconsti tutedmi lk . Spreadnoodles in bakingpanalternatingwi thdi cedfowl . Pourwhi tesauceover this mixture. C ombinecheeseandbreadandspreadon top. B akeone-halfhour at 3 50° F.

Turkey R oyale50 Servings

2 oz . protein per serving1 qt.mushrooms

,chopped 2 qts. turkey

, chopped, cooked1 c . butter or fortifiedmargarine 1 c . pars ley, chopped6 T . flour 16 eggs, beatenpts . Soft breadcrumbs 4 t. salt

11A» qts.mi lk 175 t. pepper

Sauce

4 lbs. Ameri can cheese 2% 0 . mi lk462

Main Dishes (Meat)Sautémushrooms inhalf of thebutter,dredgethemin flour ; cook theremainingbutter, crumbs andmi lk slowly forfiveminutes.Addtheturkey, parsley,eggs, season ings andsauteedmushrooms. Pour into Shal lowpans, p laceoverhotwater andbakein moderateoven 3 75 ° F thirty-fiveminutes, or untilfirm. Cut into squares andservewithsauce.Sauce: Melt thecheesein adoub leboi ler over lowheat . Addmi lk gradnally, stirringunti l thesauceis smooth.

B akedTurkey Tempter50 Servings

2 oz .protein per servinglb .elbowmacaroni 2 T . saltgal .water, boil ing 36 t. pepper0 . salt 3 qt.waterlb . butter 3 $5 cans creamofmushroomqt. flour $6 $ 10 can peas

0 .drymi lk 3 qt. turkey, cooked, Chopped

qt. American cheese, shreddedB oi l macaroni in boi l ing saltedwater

,stirring constantly for two minutes .

C over, removefromheat andlet standten minutes. Heat butter, stir in flour,

drymi lk, salt andpepper.Addwater andSoup gradual ly andcook unti l mixturethi ckens,stirring constantly . Stir in peas andturkey . R insemacaroni

wi thwarmwater anddrainwel l . Addto turkey mixture. Turn mixtureintofour greasedpans, 10’7éx 16% x2175 inches . Sprinklecheeseover top . B akeinmoderateoven 3 50° F. about twenty mi nutes.

Turkey T riumph50 Servings

2 oz . protein per serving3 lbs. Spaghetti 6 lb . turkey

, cookedandchopped12 10’7é oz . cans of creamof 4qts. processedcheese

, gratedmushroomsoup,

condensed 1 0 . green pepper, chopped2 qts.mi lk 1175 c . pimiento, ChoppedC ook spaghetti in boi ling saltedwater un ti l tender. Drain andrinse. B lendsoup andmi lk. Addturkey

, pimiento , andpepper. Put Spaghetti in bakingpans andpour mi lk mixtureover i t . Sprinklewi thcheese. Bakeat 3 75 ° F .

about forty-fiveminutes.463

Chicken Turnovers50 Servings

2 oz . protein per serving7 lbs. chicken

,cookedandcubed

,1 qt. chi cken broth

cook chickenwi th1741»bunch4oz . flourcelery andi s c . onions, s liced 6 oz . fat (chicken or other )

ii 0 . pimiento,Chopped 1 T . salt

Makea thick sauceof chicken broth, flour,fat andsalt . Addcubedchi cken

andpimiento . P lacea $20 scoop ofmixtureon pastry round, six inches indiameter. Foldrounds over andseal . Perforatetop . B akeat 400° F . twen tyminutes . Servewi thchicken gravy ormushroomsauce.

Turkey-Burger50 Servings

2 oz . protein per serving2 qt. turkey, cooked

, ground 1 t. pepper1 qt. celery , Chopped 1 lb . cheese, grated175 0 . on ion

,minced 5 c . turkey stock

1 T . salt 50 buns , Spli tMix turkey, celery , onion

,salt andpepper thoroughly . Foldin cheeseand

moistenmixturewi thturkey stock . Scoop,using $ 16 Scoop ,

onto Sideof openbun . Heat in greasedpan twenty minutes at 3 50

° F . P laceunder broi leroneminutebeforeserving. (Optional )

Hot Turkey Sandwich50 Servings

2 oz .protein per serving7 lbs . turkey, cooked 5 qts . turkey stock1 bunchcelery 36 c . cornstarch1 T . salt 1176 c . flour1 c . onions

, chopped 2 T . salt2 t. pepper

B one, andcut theturkey meat into largepieces. Sauté onions. Cut celeryinto two inchpieces . C ombinethis mixtureandcookwi thturkey andaboutonequart of stock unti l celery is crisp andtender.Makegravy fromcomstarch

,flour, seasoning andremain ing stock . Spreadfirst mixtureon sliced

warmro .ll Servewi thgravy .

464


Luncheon Scall op50 Servings

2 oz . protein per serving2 28 oz . cans ofmushroomsoup 1 T . sal t3 qts.medwhi tesauce 1

76 t. pepper175 c . pimientos 614 lb . luncheon meat,diced176 c . olives 1 $ 10 can peas

1 $ 10 can carrots,dicedAddmushroomsoup tomediumwhitesauce.Addseasonings anddicedmeat(hamor luncheon meat ) . Addvegetab les . Serveon toast

,

'

crackers, mashedpotato,

or addbreadcrumbs andbakeinmoderateoven .

C reoleSpaghet tiwi thFrankfurters50 Servings

2 oz . protein per serving5% qts. tomato juice 1 t. pepper2 qts . celery, diced 3 T . Worcestershiresauce3 lbs. spaghetti 3 qts . green beans, cooked, out1176 qts .water or vegetab lel iquid 6 lbs. frank furters3 c . flour, si fted 2 c . relish2 T . salt 1 qt. American cheese

,shredded

C ombinetomato juiceandcelery andsimmer ten minutes. C ook spaghettiin boi ling saltedwater unti l tender. Drain andrinse. Gradual ly addwaterto flour andstir unti l smooth. Stir in salt

, pepper andWorcestershiresauce.

Addflourmixtureto tomato juice. C ombinewi thgreen beans andSpaghetti .Pour into pans . Spli t frankfurters lengthwi seandfillwi threli sh. Arrangeon

spaghetti andgreen bean mixture. Sprinklecheeseon top. Bakein moderateoven 3 75 ° F . about thirty minutes.

Potato, Frank furter Scall op50 Servings

2 oz . protein per serving12 lbs . potatoes 1 qt.driedmi lk6175 lbs. frankfurters 4qts.waterF ri 0 . fat 3 T . salt2 c . flour 1 t. pepperWashandpeel potatoes . Sliceinto thin sli ces . Cut frankfurters into one-halfinchslices .Makeawhi tesauceof thefat

,flour

,salt andpepper andreconsti

tuteddriedmi lk. C ook unti l thickened,stirring constantly . P laceS li ced

potatoes andfrankfurters.

in layers in a greasedbakingpan . C overwi thwhi tesauce. T opwi thfinecracker crumbs or gratedcheeseifdesired. Bakeat 3 50°

F . about oneandone-halfhours.466

Main Dishes (Meat )HamC roquettes50 Servings

2 oz . protein per serving12176 lbs.ham or smokedshoulder, 2 T . onion , chopped

cooked, chopped t. oregano2 eggs, beaten 1 c . breadcrumbs

,dry2 0 .whi tesauce

,thi ck 50 slices pineapp leMixham

,eggs andthickwhi tesauce. Addseasonings andbreadcrumbs as

necessary to makea stiff mixture. P lacepineapp leon greasedsheet pans .

Scoophammixturewi th$ 12 croquettescoop on top of pineapp le. Baketwenty-fiveminutes at 3 50° F. Servewi thTutti Frutti Sauce.HamandEggP ie50 Servings

2 oz . protein per serving1 pt . celery, chopped 2 T . salt1 pt . onions, chopped 20 eggs ,hardcookedlb . margarineorhamdrippings 1 0 . green peppers, chopped

3 c . flour 6 lbs . cookedham, cubed1 gal .mi lk , reconst i tuted pastry or biscui t toppingB rown celery andoni on in margarineordrippings. B lendflour

,addmi lk

gradual ly andcook,stirring constantly unti l thickened. Season . Addquar

teredeggs, cubedhamandgreen peppers. P lacein pan , coverwi thpastry orbiscuit toppingandbakein 400° F . for thirty minutes orunti l brown .

B akedHamSoufll é


c . butter 24egg yolks, beaten3 0 . mi lk

,dried 3 qts.ham,

cooked, ground1175 c . flour 1 T . oni on saltl lzé qts . water 2 T .mustard

, prepared24eggwhites, beatenMelt butter, adddriedmi lk andflour. B lendunti l smooth. Addwater and

cook un ti l thi ck andsmooth. Addegg yolks,ham,onion salt andmustard.

Foldin stiffly beaten eggwhi tes . Pour into baking pan andbakeforty tosixty minutes un tilfirmin center.

467

B akedS tuffedP ork Chops50 Servings

2 oz . protein per serving816 lbs. pork chops 2 c .driedegg

2 0 .waterDressing2 qts. breadcrumbs 1 t. pepper1 0 . mi lk,dried 1 t. sage176 0 . onion , chopped 2 T . salt

I l/é qts .waterHavepork chops out six to apound.Wipemeat anddip in reconsti tuteddriedegg. P lacein bakingpans.Mixdressing in order given . Scoop or spoon abouttwo tab lespoonfuls ofmixtureon eachpork chop . Bakefor onehour 3 25 ° F .

B akedP ork Chop Wi thT omato50 Servings

2 oz . protein per serving9 lbs . pork chops 1 0 . green pepper,diced1 c . onions

,S liced 1 t. chi li powder

1 qt. tomatoes, canned 1 T . salt1 t. pepper

P lacechops in largebaking pans . C overwi ths licedonions. B rown s lightlyat 450

° F .Addonions andseasonings andcoverwi thtomatoes . Reduceheatto 3 50

° F . andcook unti l tender.

P ork Chop Suey50 Servings

2 02 . protein per serving4qt. celery I A c . sugar1 qt . onion

,Sliced 2 $10 cans bean Sprouts

7 qt. bean sprout liquidandwater 3 c . cornstarchHi T . salt 1 0 .water, cold1 t. pepper 429 oz . cans pork andgravy

l lzé c . soy sauce

C ook celery andonion in thebean Sprout liquidandwater unt i l celery i scri sp tender or about ten minutes. Addsalt, pepper, sugar, andbean sproutsandcook another tenminutes. B lendcorn starchwi thwater andadds lowly tovegetab lemixture. C ook unti l thickened, stirring frequently. Addpork andgravy andsoy sauce. Heat thoroughly . Serveon riceor Chinesenoodles .468


B arbecuedP ork50 Servingsprotein per serving

3 c . catsup c. vinegar3 c . chi li sauce c .WorcestershiresauceHi; 0 . sugar, brown 5 29 oz . cans pork

50 ro l ls , s licedC ombinecatsup , chi li sauce, brown sugar, vinegar andWorcestershiresauce.AddPork. Heat unti l pipinghot . Servebarbecuedpork s liceon eachrol l.

B arbecuedSpareR ibs50 Servings

12 lbs . spareribsArrangeon racks in bakingpans andbakeat 350° F . for oneandone-halfhours orunti l tender. P our cookedbarbecuesauceover thespareribs andserve.Sauce

14 0 . fat 176 c . brown sugar

$4 0 . lemon juice 2 T . onion,chopped

Va 0 . vinegar 1 qt. celery,chopped

1 0 .water 2 T .drymustard5 c . tomato paste 2 T . saltMix ingredients thoroughly.Heat butdo not cookenoughto soften vegetab les.

C reo leLamb50 Servings

2 oz . protein per serving9 lb . lamb

, ground 1740 . salt

2 c . flour, si fted l lzé T . sugar0 . onion

,chopped 2 t .Worcestershiresauce

F ri 0 . green pepper, chopped 21727 qt. tomatoes, canned2 qt. celery

,chopped c . catsup

Brown thelamb .Drain offexcess fat . Dredgelambwi thflour.Addvegetab les.C over andSimmer for twenty minutes . St ir in seasonings, tomatoes, andcatsup . Simmer fifteenminutes. Serveover biscui ts , noodles, or rice.470

Main Dishes (Meat)Pork Loaf50 Servings

2 oz . protein per serving8 lbs. pork , ground 3 qts.mi lk3 qts. cracker (ordriedbread) 1/z 0 . onion , finely grated

crumbs 2% T . salt4 t. paprika

C ombinemeat andremaining ingredients.Mixwel l . Pack into six greased5 x 9 loaf pans . Bakein amoderateoven 3 50° F . for oneandahalfhours.

Lamb Fricassee50 Servings

2 oz . protein per serving8 lb . lamb

,trimmedandcut in 1 inch2 c . onions,di ced

cubes 1 $ 10 can peas, inc luding liquid1 c . Shortening 2 c . flour3 qt.water PA0 . cornstarch4qt. carrots,diced, raw 1 qt.water1 qt. celery,diced 4T . salt

1 T . pepperB rown lamb in shortening. Pour off excess fat . Addthreequartswater andsimmerunti l lamb is tender, approximately thirtyminutes.Addcelery, carrots,onions andcook un ti l vegetab les aretender. Addpeas andli quid. Thickenmixturewi thpastemadeof flour, cornstarchandwater.Addsalt andpepper.Serveover rice, ormashedpotatoes.

LambLoaf50 Servings

2 oz . protein per serving7 sl ices bread 2 T . salt3 0 .mi lk 2 T .Worcestershiresauce1 0 . onion, chopped 14 c . parsley, Chopped

1’7é c . celery, chopped 12 eggs, S lightly beaten7 lb . lamb

, ground 1 c . catsup (optional )Beat breadandmi lk inmixer twominutes on lowspeedor soak breadin themi lk . C ombinebreadmixturewi ththerest of theingredients .Mixwel l , (inmixer, threeminutes on lowspeed) . Put into bakingpans or loaf pans. Bakeat 3 75

° F. for approximately onehour andten minutes . Beforebaking, topeachloafwi thone-fourthcup catsup ifdesiredfor addedcolor.

471

Lamb Patty50 Servings

2 oz . protein per serving9 lb . lamb , ground $4 0 . sal t1 qt.mi lk T . onion juicet.mustard

,dry 3 c .dry breadcrumbs2 eggs , beaten

C ombineal l ingredients andmix thoroughly . Portion wi tha No . 8 scoop

(one-half cup ) andshapeinto patties. P lacein greasedbak ing pans. B akeuncoveredat 400° F. for thirty-fiveminutes.

LiverLoaf50 Servings

2 oz . protein per serving8 lbs. liver, s li ced 1 0 .water2 qts. breadcrumbs, coarsedry 1 T . poultry seasoning1740 . salt 34 c . vinegar or lemon jui ce2 T . onion ,

dehydrated 2 c . catsup or tomato puréel 0 . eggs,dried 1% lb . bacon Sl ices

C ook liver in boi l ingsaltedwaterfiveto tenminutes . Drain andchopfine. Putcrumbs into c lothandsoak in coldwater

,squeezedry.Mix al l ingredients

except bacon thoroughly anddivideinto threeor four poundlots. Li 'neloafpanswiththin bacon slices

, pack tightlywi thl iver mixture, andtop wi thbacon S li ces . Bakeat 3 50° F . for forty-fiveminutes ormore. Turn frompansfor s licing.

Liver R ol lwi thSausageStufling50 Servings

2 oz . protein per serving10 lbs. beef liver 4 t. salt4 lbs. bulk sausage 1 qt. tomato jui ceormeat stock1 pt . choppedonions 50 s li ces bacon2 qts. breadcrumbs salt andpepper to season

S li celiver andcut into fifty rectangular servings.Makesausagestuffing as

fol lows : C ook sausageandon ion in pan,stirringunti l sl ightly brown . Drain

off excess fat,addcrumbs andfour teaspoons salt to sausagemixture. Add

enoughstock or juiceto S lightly moisten stuffing. P ilea spoonful of stuffingon eachSli ceof liver. R oll andwrap wi thbacon ,

fasten withtoothpicks .

B rown rol ls on al l Sides . P lacerol ls in roastingpan ,addstock or tomato jui ce.

C over c losely andcook s lowly at 3 00° F . for onehour. Thicken sauceandseason asdesired.472


Veal Cutlet50 Servings

2 oz . protein per serving2 0 . saladoil 1176 $ 10 tins tomatoes1 lb . oni ons, chopped 2 T . salt1 lb . peppers, green,

chopped 1 t . pepper7 lb . veal cutlets

,breaded

,frozen

Sauté oni ons andpeppers in oi l unti l tender.Addtomatoes andS immer thirtyminutes . Press saucethrougha sieveandaddseasoning. Put cutlets into a

bakingpan ,brushwi thbutter. P ourhalf of thestrainedsaucearoundcutlets.

Bakeaboutfifteen minutes at 3 25 ° F addremainder of sauceandbakefifteenminutes longer.

B akedBeans— PressureC ooker50 Servings

4qts.driedbeans Vi 0 . salt2 lbs . salt pork 1 T . mustard, dry2 c .honey 3 onions, ‘medium1 c .molasses water orhamstock, enoughcover

soakedbeanswellSoak beans overnight . Drain .Mix all above ingredients andplace in a

preheatedpressurecooker. Followdirections for using pressurecooker.T ime: forty minutes at 15 lbs. pressure.

CheeseBunny50 Servings

2 oz . protein per serving5 lbs. cheese, cheddar 5 t. saltIV; C . meltedbutter or other fat 5 qt. mi lk1V4 c . flour 12 eggs,wel l beaten

onion jui ce,crackers or toast

Gratecheese.Makeawhi tesauceof butter, flour,salt andmi lk. Addcheese,

stir unti l b lended. Beat_

eggs_

andadda smal l portion ofwhi tesaucetoeggs. When wel l b lended, mix into remaining sauce. C ook about tenminutes. Addsalt

, pepper andonion juice. Serveon cri sp crackers or toast.474

Main Dishes (Miscellaneous)B akedBeans50 Servings

5 lb . beans, pea ornavy 1175 0. sugar, brown1 c .molasses V4 0 . salt1 T .mustard,dry 1 c . onions, coarsely chopped

V4 lb. salt pork

Washandpick over beans, soak over night in enoughwater to cover. B oi l onehalfhour. Drain, p lacein largebakingpans. Addseasonings. P laceS lices of

salt pork on top of beans. C over tightly andbakefor 6hours at 3 50° F .

Drainedliquidorhotwatermay beaddedas neededduringbaki ng.

CheeseF ondue50 Servings

2 oz . protein per serving3Vi lbs. breadcubes 1 pt .waterGl é lbs . American cheese

, grated 2 c . driedmi lk1 T . salt 1 qt.water3 c .driedeggs 5 qts . mi lk

Arrangebreadandgratedcheesein alternatelayers in largebaking pans .

Addsalt . Reconsti tutedriedeggs anddriedmi lk . Addto scaldedmi lk.Stirwel l . Pour mi lk mixtureover breadandcheese. P lacepans overwaterandbakeforty-fiveto fifty minutes at 3 50° F . orunti lfirm.

CheeseOmelet50 Servings

2 oz . protein per serving3 T . salt3 T .drymustard4 lbs. cheese, Shredded

3 17i»doz . eggs

Steamor boi l therice. Preparea cream saucewi ththebutter, flour andmil k . Addthesalt

,mustardandcheese

,stirringunti l thecheeseis melted.

Addthecookedriceandwel l-beaten egg yolks. Foldin thest ifliy beateneggwhi tes . Pour into well greasedl 1 x17 inchbaki ng pans. Bakein a

moderateoven,3 50

° F . for forty minutes. Cut into squares andservehot .475

CheeseStrata50 Servings

2 oz . protein per serving50 s lices bread 216 c . driedmi lk3 lb . American cheese, s liced 2Vz qts.water16 eggs V4 0 . salt

2 t. pepper

Make sandwiches withbreadandcheese,trimming crusts if desired.

Arrangein baking pan ,fitting sandwiches in so that theenti resurface

is covered. Beat eggs, addmi lk andseasonings andpour over sandwiches.

Let standunti l breadi s soaked. Bakein moderateoven 3 25°

for fortyminutes orunti l puffedup andbrowned.

Macaroni andCheese50 Servings

3% lbs. macaroni (4t s . ) 40 .drymi lk solids2 T . salt 4qts. mi lk6 qts. boi lingwater 2 T . salt1 c . butter or margarine 1

76 t. pepper2 c . flour 3 lbs . cheese, choppedC ook macaroni in theboi lingwater to whichhas been addedthetwotab lespoonfuls salt. Drain andrinse.Makewhi tesauceof butter

,flour

,dry

mi lk solids,mi lk andremaining seasonings. Add2% lbs. of choppedcheese,

andstir unti l melted. Put macaroni in baking pans andpour sauceover.Sprink le top withremain ing cheeseandbake in moderate oven 3 50

°

about forty minutes orunti l cheeseis golden brown andmixturethoroughlyheated.

2 lbs. macaroni2V4 0 .water2174c .driedeggsV4 lb . green pepper4 lbs. cheese476

Macaroni CheeseLoaf50 Servings

2 T . onion,finely ground

2174qts .hot mi lkHi T . saltV4 0 . parsley, chopped3 qts. mediumwhitesauce


Make sandwiche:Arrange in bakingi s covered. Beat eggLet standunti l bre.minutes orunti l puff

3 176 lbs. macaroni (4qts)2 T . salt6 qts. boi li ngwater1 c . butter or margaris2 c . flour

C ook macaroni in theoi lingwatertab lespoonfuls salt . Drai andrinse.Mmi lk solids

,mi lk an

andstir unti l melteSprink le top wi thabout forty minutesheated.

2 lbs . macaroni2V; 0 .water2Vi c .driedVi lb .

4 lbs. ch476

CheeseS tratz50 Servings

oz . protein per 5

50 slices bread 2176 c

3 lb . American cheesef l iced 2175 q16 eggs V4 c

2 t. pepper

Make sandwiches withbreadandcheese,Arrangein baking pan fitting sandwichesi s covered. Beat eggs, admi lk andseason inLet standunti l breadsoaked. Bakein n

minutes orunti l puffedp andbrowned.

Macaroni andChet50 Servings

3 14 lbs. macaroni (4qt )2 T . salt6 qts. boi lingwater1 c . butter or margane2 c . flour

C ook macaroni in the) oili ngwater to whicltab lespoonfuls salt . Drai andrinse.Makewhi tmi lk solids

,mi lk andretaining seasoning

andstir unti l melteSprinkle top wi thren iningabout forty minutes or nti l chheated.

2 lbs . macaroni2174 0 . water2V4 c .driedeggsVi lb . green pepper4 lbs. cheese476


T omato-CheeseMacaroni50 Servings

2 oz . protein per serving11 c . elbowmacaroni , uncooked 1 c . parsley , finely chopped2 cans tomato soup , condensed V4 0 . on ion

,minced

4 0 . mi lk 1 T . b lack pepper16 0 . American cheese, Shredded 1

76 c . butter or subst itute,melted

2176 c . breadcrumbsC ook macaroni un ti l tender in boi l ing saltedwater, drain . Heat soup andmi lk , addthreefourths of thecheese, stirringunti l cheeseis melted. B lendin pars ley, onion , pepper andcookedmacaroni , pour into casseroles or pans .C ombinebutter andbreadcrumbs

, placeremain ing cheeseandbutteredcrumbs on top ofmacaron i . B akefifteen minutes in ahot oven, 400

° F .

3 onions,minced

3 0 . green pepper, chopped48 eggs chopped2 T . saltC ook onions andgreen peppers in butter unti l lightly browned.Addmixtureofeggs, salt, pepper andmilk . Turn into butteredpans . P lacein oven SOO°

P .

Stir occasionall y.When nearly “set”addcheese. C ontinuebakingunti lfirm.

Serveat once.

EggF oo Yong50 Servings

2 oz . protein per servinglb . bacon 1 gal . bean sproutslb . mushrooms, chopped $6 lb . butterlbs . green onions , shredded 50 eggs

Soy bean sauce

Fry bacon unti l crisp andremovefromfat ; break into smal l pieces . C ookmushrooms andonions inbacon fat for two minutes. Drain, andcombineal lingredientswi thslightly beaten eggs. C ook as youdo scramb ledeggs.478

Eggs R anchero50 Servingsprotein per serving

1 t. pepper3 0 .mi lk1140 . cheese

,

1 c . butter

Main Dishes (Miscel laneous)Mexican Scramb ledEggs


3 0. onion flakes,dehydrated 4c . tomatoes, cooked

8 green peppers, chopped 72 eggs

Sauté on ions andgreen pepper together unti l tender but not browned. Addtomatoes andcook fifteen minutes . Addbeaten eggs andcook over lowheatunti l creamy

,stirringas necessary . This al lows l eggs per serving.May bereducedto oneeggper serving ifdesired.

B akedEggs C reole50 Servings

2 oz . protein per serving0 . onions 0 . salt0 . green peppers t. pepper0 . bacon fat V4 0 . Sugar0 . pimientos, chopped 50hardcookedeggs, s li cedqts . tomatoes,heated 2 qts. breadcrumbs0 . flour 1 c .margarineor butter,melted

C ook on ions andpeppers in bacon fat ; addthemwi thpimientos to tomatoes.

St ir flour into fat , addto thehot tomatoes, andcookunti l themixturethickens,stirring constantl ywi thawirewhip . Addseason ings, andtastefor furtherseasoning. Arrangealternatelayers of sli cedeggs andsaucein greasedbakingpans or casseroles . .T op themixturewi thbutteredcrumbs. B akethemixtureat 425 ° F .until crumbs arebrowned.

P lain Omelet50 Servings

3 c . butter,melted 3 T . salt

2 c . flour t . pepper3 qt.mi lk

,reconsti tuted 24eggyolks, beaten

24eggwhi tes, beaten unti l sti ffMakewhitesauceof firstfiveingredients. Addbeaten egg yolks .Mixwel l .Foldin beateneggwhi tes . Pour into two oi led12”x 20”pans. Set pans inhotwater. B akeat 3 25 ° F. for oneandahalfhours . Serve.

479

314lbs. rice50 eggs,hard-cookedVi c . margarine134 c . flour cheese, shreddedC ook thericein saltedwater unt i l tender ;drain andrinse.Quarter theeggs .Makea creamsaucewi ththemargarine, flour, reconsti tutedmi lk andsalt.Addtheshreddedcheese;heat unti l melted. F oreachservingplaceone-halfcup of thecookedricein an individual casserole. T 0pwi thfour quarters ofhard-cookedegg. C overwi thone-thi rdcup of thecheesesauce. P lacein a

very moderateoven,3 25

° F. un ti lheatedthrough.

2 lbs. bacon3 qts. onion , chopped3 0 . green pepper, chopped5 cans tomato soup, condensed(3

lbs. 3 ounces )

Cut bacon into oneinchpieces . C ookun ti ldone. Removefrompan ,addonion

andgreen pepper to bacon fat andcook un ti l tender.Addbacon andtomato .

T iespices in a cheesec lothbagandput intomixture. B ringto a boi l .Addrice.C over tightly andcook at lowtemperature, about thirty minutes, or unti ltender. RemoveSpicebag.

lbs . elbowmacaronilb. bacon,diced0 . onion

,chopped

0 . celery,chopped

0 .drymi lk so lidst . salt

Savory R iceandEggs50 Servings

2 oz . protein per serving1 qt.driedmi lk4qts.water1 T . salt3 lbs. American

Spani shR i ce50 Servings

48 c loves,whole12 bay leaf, medium3 0 .water1V2 qts. rice,uncooked

Scandinavian Spaghetti50 Servings

2 oz . protein per serving1 t. pepper4 l -lb. cans salmon

,flaked

6 c . peas, cooked2’7é lbs . American cheese, shredded1 qt.waterbutteredbreadcrumbs


1 pt . onions, choppedT . celery seed

1 T .mustardseed1 pt . vinegar2 T . salt

C ook onions, celery seed, mustardseed, vinegar, salt andsugar forfiveminutes. C ool .Addvinegarmixtureto remaining ingredients. Chil l .

4qts. tomatoes, cooked 1 c . vinegar2 c . peppers, green chopped 4 t. salt2 0 . onion, chopped 1 t. pepper2 c . olives, stuffedsliced l’é 0 . enrichedflour4bouil lon cubes Vi 0 . sugar

C ombineall ingredients except flour andsugar.Mix together flour andsugarandstir in to tomato mixture. Simmer thirty minutes, stirring occasional ly.

HotMustardSauceMakes 1176 quarts

qt. beef broth 95 0 .water175 T . salt 1

75 0 . preparedmustardV4 t. pepper c .horseradi sh

c . cornstarch 2 T . vinegarl ié T . sugar 2 T . butter

Heat broth.Mixdry ingredients. Addwater to makesmoothpaste. Addgradual ly tohot broth. Stir unti l smoothandthickened. Addremainder ofi ngredients . Stir unti l smooth. Servewi thboiledbeef orham.

482

1 pt . sugar2 qt. corn , cannedwholekernel ,drained

1 c . picklerelish1176 c . pimiento, canned, choppedchopped

Salads (Miscel laneous)T artareSauceMakes 534cups

Vi c . onions, chopped Vi c . pimiento, chopped1 qt. saladdressing 1

75 c . parsley , chopped176 0 . sweet piclde, chopped 1 t. saltAddall ingredients to saladdressing.Mixwel l .

4 lbs. salmon , flaked1 $10 can green beans (or peas ) sliced12 tomatoes, cubed4qts. potatoes,di ced, cookedF lakefish.Mixfish, green beans (or peas ) , tomatoes, potatoes, onionseggs. Adddressing. Serveon lettuce.

AppleG ingerAleSalad50 Servings

2 0 . lemon gelatine lzé 0 . lemon juice

HQpt .water,hot 1 0 . orangejui ce1 qt. ginger ale 1174t. lemon rind, grated2 qt. applesauce, thi ck 1

75 t. saltDissolvegelatineinhotwater. C oo l s lightly andaddginger ale, app lesauce,lemon andorangejui ce, lemon rindandsalt. Turn into indi vidual or loafmolds

, or shallowpans. Chi ll unti lfirm. Serveon crisp lettuce.

B anana andC abbageSalad50 Servings

1 gal . cabbage, Shredded 8 green peppers16 bananas

, slicedordiced 2 t. salt1 qt. saladdressing

Mix thecabbage, bananas, pepper andsal t. Stir in saladdressing.

wi thstrips of pepper, pimiento or celery . (Rawshreddedcarrotsaddedifdesired.)

483

Al l-in-One-Salad50 Servings

2 onions,chopped

16 eggs,hardcookedsaladdressing

3 bds. lettuce

3 qts. redapplesV4 0 . lemon jui ceHi qts. carrots, grated

Selec t goodeatingapples, quarter andcore, butdo not peel . Dicein one-halfinchpieces .Marinatein lemon juiceunti l used. Washandscrapecarrots .Chopfinein choppingmachine. just beforeserving,drain app les, combinewi thcarrots.Addraisins, mayonnai se. Serveimmediately on lettuceleaf.

Banana andC abbageSalad50 Servings

12 bananas 3 c . green pepper6 t. lemon jui ce 1174T . salt3 qts. cabbage 3 c .mayonnaise

3% T . preparedmustard

C ombinebananas andlemon juice. Addcabbage, green pepper, andsal t.Mix mustardwi thmayonnai seandaddto saladingredients .Mix lightly.Serveon lettuceor other saladgreens. Arrangeone-thirdcup to serving.

Beet andC abbageSalad50 Servings

3 qts. beets, canned, coarsely 0 . sugarshredded Mt. salt

Hi qts . cabbage, shredded 175 t . pepper

4onions, minced 1V4 c . vinegar176 t.horseradish Hi 0 . mayonnaise

C omb inebeets,cabbage, onions,horseradish, sugar, salt, pepper andvinegar.

T oss lightly. C over andchi l l . Serveon lettuceandgarni shwi thmayonnaiseor addmayonnai se, toss andserveas a reli sh.484

Apple, C arrot Salad50 Servings

Vi lb. raisins94 t. sal t2 c .mayonnaise

2175 bds. lettuce


Chef’s Salad50 Servings

4eggs,hardcooked 1 T . onion,minced

5 qts . lettuce, shredded 1176 0 . American cheese,cubed

2 c . Spinach, Shredded 1 green pepper, diced4tomatoes, cubed 2 T . salt

1175 0 . FrenchdressingCuthardcookedeggs intowedges andaddto shreddedgreens . C omb inetomatoes, pepper, onion ,

cheeseandsalt.Mix lightly wi thgreens. justbeforeserving addFrenchdressing andtoss.

C abbageS law50 Servings

2 gal . cabbage, choppedfine 1 T . salt3 176 c . vinegar 4c .honey

40 . saladdressingAddvinegar, salt andhoney to cabbage. C over andlet standin refrigeratorfor onehour. Draindry. Addsaladdressing just beforeserving.

C abbageS law50 Servings

1176 gal . cabbage, finely cut 3 t . pepper1 onion,

finely chopped V4 0 . sugar2 T . salt 3 c . evaporatedmi lk

V», 0 . lemon jui ceor vinegarSprinklecabbageandonion wi thsalt

, pepper andsugar.Mix mi lklemon juice (or vinegar ) unti l mixturethickens. Pour over cabbagetoss lightly to b lend. Chi l l un ti l ready to serve.

C arrot andR aisin Salad50 Servings

2 lbs. raisins 1 T . salt6 lbs. carrots

, grated V4 t. pepper2 c . mayonnaise 1 0 . nuts

, chopped, ifdesired

Salads (Miscellaneous)Soak raisins to p lump. Drain. Grate carrots , addto raisins . Season ifnecessary. Addmayonnaise.Mix ingredients lightly. Serve$12 scoop on

lettuce.

C arrot, R aisin andC oconut Salad50 Servings

1 lb . raisins H6 0 . mayonnai se6 lb . carrots, grated 2 t. salt

1 lb . coconut,toasted

Soak raisin s inwarmwater to p lump . Drain . Gratecarrots.Addto rai sins.Addmayonnaise

,salt, andcoconut.

1 0 . saladdressing4T . lemon juice2 c . celery

,minced0 . onion, minced

B lendfirstfiveingredients. T oss lightly wi thchi cken,egg andseasonings .

Scoop onto crisp lettucecup.

Chicken GrapeSalad2 oz . protein per serving

50 Servings4qts . chi cken

, cubed 2 0 . Frenchdressing2 qts. grapes, whi te 1 qt . toastedalmonds

1 qt. mayonnai se

C omb ine cubedchicken wi thseededgrapes. AddFrenchdressing to

moisten.Last minutebeforeserving stir in toastedalmonds andmayonnaise.Servein lettucecup . Use$ 12 scoop .

Thi s is very goodservedwi thC ranberry-OrangeSalad.487

Chicken Saladprotein per serving50 Servings

15 c . olives, green, Chopped7175 lb . cookedchicken

,diced

12 eggs,hardcooked, chopped2 t. salt

t. pepper

C ottageCheeseandT omato Salad50 Servings

5 lbs. cottagecheese l bunches celery,diced3 lbs . tomatoes, Sliced 4med. cucumbers , s licedV4 lb . green peppers, chopped lbs. saladdressing, boi led

Lettuce

C ombinethecelery andchoppedgreen pepper wi ththecottagecheese.A smal l amount of choppedchives or scal lions may beadded, ifdesired.ArrangeS lices of tomato andcucumber on lettuceandtop wi thcottagecheese combination . Garnishthe saladwi tha tab lespoonful of boi leddressing.

Frozen Frui t Salad50 Servings

6 T . gelatine 1 qt. pears,diced1 0 . fruit juice 1 qt. apricots,diced2 0 . saladdressing 1 t. salt1 qt.whipping cream t . paprika1 qt. peaches, canned 1376 c . powderedsugar

Soak gelatinein frui t juice. Disso lveoverhot water. Addmeltedgelatinemixtures lowly to saladdressing.Whip creamandfoldintomixture. C ombinegelatinemixtureandfruit. Seasonwi thsalt, paprika andpowderedsugar.Pour into largepans or breadpans . Freeze. Serveon lettuce.

Frozen PeachSalad50 Servings

4qts . fruit juiceandwater 2 c . mayonnaise3 0 . lemon gelatine 1 qt .whippedcreamHi lbs. cream cheese 2 qts. cannedpeaches, outAddonehalf of thefrui t juiceandwater to gelatine. Heat to dissolve.Addremaining frui t juice. C ool unti l mixture begins to set . C ombinesoftenedcreamcheese

,mayonnaiseandwhippedcream. Foldthis mixture

andcut peaches into gelatine. Freeze. Serveon lettuce.488


Macaroni andVegetab leSalad50 Servings

3 qts. macaroni , cooked 1 lg. cucumber,sl iced

1 pt . mayonnaise 1 carrot, sl icedqts. celery 1 bunchradishes

,sliced

2 onions,s li ced 1 green pepper, Chopped

Mix mayonnaisewi thcookedmacaroni . Season . Foldin thin ly slicedvegetab les. Serveon lettucecups.

Macaroni Salmon Salad50 Servings

lbs . shell macaroni 12 mediumtomatoes, cut inwedgesqts. salmon ,

flaked 2 T . salt0 . green pepper, chopped 2 c .mayonnai seor saladdressing0 . cucumber,di ced Vi 0 . sugar0 . sweet pickle,di ced V4 0 . topmi lk0 . oni on,

chopped 2 T . lemon juice

C ook macaroni in boi ling saltedwater unti l tender, about seventeenminutes . Drain andrinsewi thcoldwater. Whi lemacaroni i s cooking,combine salmon

, green pepper, cucumber, pick le, onion

,one-half the

tomatoes andsalt in largebowl .Mix mayonnaiseor saladdressing, sugar,top mi lk andlemon juice. Addmacaron i anddressing to salmon mixtureandtoss together until even ly distributed. Arrangein serving bowls or

pans, garni shwi thremaining tomatowedges andchi ll wel l.OrangeWaldorf Salad

50 Servings1 gal . app les,diced, unpeeled 2 qt. celery,diced96 0 . lemon juice 2 qt . orangechunks1 T . salt 2 c .walnut meats

,broken

V4 0 . sugar 1 pt . saladdressing6hds . lettuce

Sprinkledicedapples withlemon juice, salt andsugar. C omb ine all

ingredients, except lettuceandchi ll . Drain andserveon crisp lettuceleaves.490

Salads (Miscellaneous)PeachWaldorf Salad

50 Servings

2 qts . sl icedpeaches 2 qts . celery,diced

1 pt . raisins 1’7é 0 . nuts orwalnuts2 qts. app les, unpeeled, diced l lzé c . mayonnaise

HQ0 . peachsyrupDrain peaches. R inseanddrain raisins . C ombineal l ingredients lightly .

B lendpeachsyrup into mayonnai se. Serveon crisp lettuce.

T . sal t VS 0 . pimiento,chopped

gal . boi lingwater H4 0 . picklereli shlbs.elbowmacaroni 5 c . tuna, flakedc . celery, chopped 2% t. salt0 . green pepper, chopped 0 . saladdressing

5-7 tomatoes , cut in wedges

Addsalt to rapidly boi lingwater. Addmacaron i andboi l unti l tender,eight minutes . Drain

,rinseandchi l l. Addother ingredients except tomato.

T oss. Garni shwi thtomatowedges .

NewEnglandS law50 Servings

3 c . rais ins 2 T . salt3 qt. cabbage, shredded V4 0 . sugar2 qt. redapples, diced 1 T .mustard,dry95 0 . onion, minced 1 0. lemon juice

1% qt. saladdressing

P lump raisins by p lacing in boi lingwater for a fewminutes. Drain . C ombinecabbage, app leandonion . Addsalt, sugar, mustardandlemon jui cetosaladdressing. Addto first mixturebeforeserving andtosswell .

491

Raisin Waldorf Salad50 Servings

2 lbs . rai sins 2 0 . saladdressing4qts. app les, di ced 1 0 . orangejuice175 0 . lemon juice Hé T . salt2 qts. celery, chopped “

76 0 . sugar

Wash,soak anddrain raisins to p lump them. Addlemon juiceto dried

app les . C ombineapp les, celery andraisins .Mix saladdressingwi thorangejuice

,salt andsugar. Pour over saladandtoss lightly. Serveon saladgreen.

12 eggs,hardcooked lVi c .evaporatedmi lk6 qts . lettuce, shredded 114 t .mustard,dry1 qt. carrots, raw, shredded 2 T . sugar1 onion

,large Vi t. pepper

4 t. salt V4 0 . saladoi lvinegar

Removeyolk of eggs fromwhi tes. Slicewhites thin ly .Mixwi thlettuce,carrots andonion . Chi ll .Mashegg yolks, addsalt, mustard, sugar, pepperandsaladoi l andmix thoroughly. Slowly stir in vinegar andmi lk . Justbeforeserving addthi s dressing to vegetab lemixture.

StuffedPruneSalad50 Servings

5 qts. prunes 1 qt. raisins1 qt. cottagecheese 1 0 . creamcheeseSoak theprunes in a small amount ofhot water unti l soft anddrain . Sli tpruneandremovethepi t .Mix theraisins andcottagecheesemixedwi thcreamcheese. F i ll prunecenterwiththestuffing. Serveon choppedcabbageor Shreddedlettuce.492


1174qt. app les, tart 3 c .walnuts, Chopped176 0 . lemon jui ce 1

74T . salt1 qt. celery 1 0 . cream,

thin3 c .mayonnai se

Pareapples anddi ce. Sprinklewi thlemon jui ce. C lean anddicecelery .Mix app les, celery andnuts ; addsalt. Addcream to mayonnai seandb lendin to app lemixture. Serve on lettuce cups. App les may be leftunpeeled, if preferred.

Beet andOrangeSalad50 Servings

1 c . gelatine, plain 1 qt. orangejuice(reconsti tuted)1 qt.water,hot 2 T . orangerindV4 0. sugar Va 0. lemon jui ce1 t. salt 3 qts. beets, cooked, julienne

Di ssolvegelatine inhot water. Addsugar andsal t. Addreconsti tutedorangejui ce, lemon juiceandrind. Chi ll until (mixturebegins to thicken ,

then foldin beets. Chil l . Serveon lettuceor other saladgreen.

C ali co Sal ad50 Servings

1 c . gelatine, plain 1 pt . carrots, raw, grated2 0 . sugar 1 qt. beets, cooked, strips1 qt.water 1174pts . celery stri ps,fine4qts . orangejui ce(concentrated, jui cefrom2 lemonsreconsti tuted)

Mix sugar andgelatineandsoak in onequart ofwater. Heat un ti l gelatineis dissolved. Addorangejuiceandcool unti l mixturebegins to thickenslightly.Marinatecarrots, beets andcelery in lemon jui cefor ten minutes.Foldvegetab lemixtureinto S lightly thickenedgelatine. Chi l l unti l firm.

Unmold; garni shwi thmayonnaise.494

Salads (Miscellaneous— Jellied)C ardinal Salad50 Servings

1 26 oz . packagelemon gelatine 1 lb . 5 oz . celery,diced

1V4qts.hot water 2 lbs . 3 oz . beets,diced1% c . vinegar 2 T .horseradish5 T . lemon juice $4t. salt5V4 c . beet juice 4174lbs . lettuce

Disso lvegelatineinhotwater. Addvinegar, lemon andbeet juices. Whencool, addcelery andbeets,horseradish, andsalt. Pour into molds andchi l l.Servein lettucecups.

CheeseSalad, Jell ied50 Servings

1 c . gelatine H4t. curry powder134pts. coldwater 114 t .drymustard1176 qts.mi lk, scalded ‘34 t. T abascoV1 0 . onion juice 4 lbs. cheese, Shredded2174t. salt 2 qts.heavywhippedcreamSoften thegelatinein coldwater

,then dissolvei t in scaldedmi lk . Add

theonion juice,salt

,curry powder, mustardandT abasco.Mixwel l and

cool . Addthecheese, b lend; addwhippedcreamandpour into indi vidualmo lds. Chil l unti lfirm. Garni shwi thwatercress andtomato slices.

C ranberry Waldorf Salad50 Servings

1 c . gelatine 10 T . lemon juice1 c . coldwater 6 c . ginger ale1 3 lb.

,6 oz . can jel lied 1 qt. app les,diced, unpeeled

cranberry sauce 1 qt. celery , diced1374 c . nutmeats, chopped

495

Soak gelatinein coldwater forfiveminutes. Dissolveover bo i l ingwater.Heat jel l iedcranberry sauceover lowheat

,stirringwithwirewhip un ti l

smooth. Addlemon juiceandginger aleandstir unti l ingredients arethoroughly mixed. Chi l l unti l mixture starts to thicken . Foldin apples,celery andnut meats . Pour into pans andchi l l unti lfirm. Serveon crisplettucewithdressing.

ChickenMousse50 Servings

3 qt . chicken or turkey, cooked, 34t. pepper,whitechopped 14 c . gelatine, unflavored

c . almonds, b lanched, Chopped 3 c . consommé , condensed,c . pimientos, chopped undi luted0. lemon juice 1 qt.heavy cream

,whippedc . onions, mincedor 3 0 . saladdressingV?) c .dehydrated, finely rol led

C omb inechicken,almonds

, pimientos, lemon juice, _onions andpepper.

Soften gelatinein consommé . Addto chicken mixture.’

Whip cream. B lendwi thsaladdressing. Foldinto chicken mixture. Turn into two pans,18 x 12 x 2 inch, or individual mo lds. Chi l l ti l lfirm. Unmoldon lettuceor

endive. Servewi thcucumber saladdressing. This is a goodrecipefor a

special function .

2 lb . cranberries1 qt.water1 qt. sugar1 c . gelatine

Washandpick over cranberries. C overwi thonequart ofwater andcookunti l they aresoft . Addsugar. Pour over gelatinewhichhas been mixedwithone-half cup coldwater. Addreconsti tutedorangejuice. When coo l,but beforei t congeals, addapp les, celery

,salt andnuts . Servein lettuce

cups . Garni shwithfrui tdressing.

496

C ranberry Salad50 Servings

1 0 . orange‘ jui ce, reconsti tuted1 lb . app les1 bch. celery, choppedfine174t. sal t

Vi lb .walnuts


C ranberry Frui t Salad50 Servings

1 qt. gelatine, strawberry flavored 214qt . water,hot134qt. cranberry sauce 2 qt. apples,diced, unpared

2174qt. bananas, sliced

Dissolvegelatineandcranberry sauceinhotwater. Chi l l unti l mixturebeginsto jel l . Foldin theapples andbananas . Chi l l unti lfirm. Cut in 4”x 2174”x 1”

pieces . Other frui tsmaybesubsti tutedforvariety.

C ranberryJewel Salad50 Servings

1 26 oz . packagegelatine, 1 pint,water, coldraspberry flavored 6 oranges, (1 qt . ) chopped

l qts .water, boi ling 1 $ 10 can cranberry sauce,wholeor jel lied,whi pped

Dissolveraspberry flavoredgelatinein boil ingwater. Stir. Addcoldwaterandchi l l unti l mixturebegins to jell .Washandquarter oranges. Put throughfoodchopper. Addgroundorangetowholecranberry sauce

,or jelliedsauce,

beaten . Foldcranberry-orangemixtureinto slightly jel ledraspberry gelatine.Chi l l in shal lowpans or individual mo lds. Serveon lettucecup.

Orange, andCheeseSalad50 Servings

1 c . gelati ne, p lain 4 t . salt6 qt. orangejuice,heated 2 lb . figs2 0 . sugar IV2 lb . creamcheese

1 qt. orangesec tions

Dissolvegelatinein warm orangejuice. Addsugar andsalt andst ir unti ldi sso lved. Stufffigswi thcheeseandarrangewithorangesec tions in individual molds or largepan . Pour enoughgelatinemixtureover frui t to cover.Set aside. C ool remainder“ of gelatineunti l i t sets. Whip andpour overfrui t mixture. Chi ll unti lfirm. Serveon lettuceleaves.498

Salads (Jell ied)MoldedMexican Slaw

50 Servings3 0 . lemon gelatine qt. celery, finely cut

2 qt.water 1 c . pepper, green , ground1 T . vinegar qt. cabbage, ground1 T . sal t V4 0 . pimiento, ground

onedashof cayennepepperDissolvegelatinein warmwater. C ool unti l mixturebegins to thicken.

C ombinevegetab les andfoldinto gelatine.Moldin largeflat pans or individual molds.

MintedFruit Salad50 Servings

3 c . gelatine, orangeor cherry 234 qts.water,hot140 . freshmin t, chopped 1176 qts. cannedpears or grapefrui t

sections, dicedC ombinethegelatineandmin t. Addhot water andstir unti l gelati neisdi ssolved.Let standfifteenminutes, then strain throughfinesieveor cheesec loth. Chi l l .When Sl ight ly thickened, foldin frui t. Turn into individualmoldsor Shal lowpan s. Chi l l unti lfirm. Unmold. Cut largemolds in squares . Serveon cri sp lettuce. Garni shwi thmayonnaiseor saladdressing. Note: Peppermint extrac t may besubsti tutedfor freshmint. Useapproximately sixteendrops.

Jel l iedMacaroni Salad50 Servings

1 c . gelatine 2 qts.macaroni , cooked1 qt. co ldwater 1 qt. celery, di ced16 boui l lon cubes 1

76 c . pimiento,chopped

1 gal . boi lingwater 1 lb . cheese, shreddedor cubed1 T . sal t

Soak thegelatinein coldwater forfiveminutes. Di ssolvetheboui l lon cubesin theboi lingwater. Addthishot mixtureto thegelatine. Stirunti l gelatineisdi ssolved. C ool .When gelatineis thickenedsl ightly , addmacaroni , celery ,pimiento andcheese. Addsalt, pour into loaf panswhichhavebeen brushedwi thsaladoil . Chi l l . Whenfirm

,unmold, s li ceandserveon lettuce.

499

DeviledEgg in T omatoJel ly50 Servings

eggs,devi led 8 c loves,wholec . gelatine 1 T . salt0. tomato juice 1 T . sugarqt. tomatoes, canned, ‘34 c . vinegar or lemon juiceinc luding juice 1 t . onion

, grated4bay leaves 1 qt. celery ,diced

1 qt. cabbage, finely choppedHardcook anddevi l theeggs. Soak gelatinein coldtomato juiceforfiveminutes. Simmer thecannedtomatoeswi thbay leaf andc loveten minutes.RemoveSpices. Addgelatinetohot mixture. Addremainder of season ings.

Chi l l unti l partial ly set . Foldin thecelery andcabbage. Arrangethedevi ledegghalves in a shal lowpan or individual molds. Pour gelatinemixtureovereggs. Chi l l . Cut andservein lettucecups.

StuffedF igSalad50 Servings

1 c . p lain gelatine 5 qts . orangejuiceconcentrate,2 c. granulatedsugar di luted1 qt.water andfig juice 2 lbs.figs1 T . salt Hi lbs . creamcheese

1 qt. orangesectionsMix gelatineandsugar. Soak in onequart ofwater andfig juice. Heat todissolve. Addsalt. Chi l l unti l mixturebegins to thi cken . Stufffigs wi thsoftenedcheese. P lacefigs andorangesections in largepan . C over wi thone-half of gelatine.Whip theremaininggelatineunti l light. Pour over firstmixture. Cut in squares.

Jell iedPeachandCheeseSalad50 Servings

3 c . gelatine, lemon 1 t. salt34t. salt V; c . pimiento, chopped1174pts. cannedpeachjuicehot 1% lb . cottagecheese1 qt . cannedgrapefruit jui ce,hot Hi 0. celery, slicedthin1 qt. slicedpeaches $40 . parsley, chopped

1 T . onion, grated500


Pear andR aspberry GelatineSalad50 Servings

3 c . raspberry gelatine 50 smal l pearhalves1 qt .hotwater cranberry sauce

2174c . pear juice creamcheese2 0 . lemon juiceDissolveraspberry gelatineinhot water. Addpear juiceandlemon juice.Arrangepearhalves in pans, out sidedown

,al lowonepearhalf per

serving. C over pearswi thgelatinemixtureandp lacein refrigerator. Whenready to serve, cut in squares andp laceon lettuceor other saladgreens.Garnishcenter wi thcreamcheese. T op wi tha cubeof cranberry sauce.

Perfec tion Salad50 Servings

1 c . gelatine 1 pt . vinegar or lemon juice1 pt . coldwater 1 qt. cabbage, Chopped2 qt. boi lingwater 1 qt . celery, diced

21740 . sugar 1 qt. pineapple, diced1 T . salt 1

74c . pimientos, choppedSoak thegelatinein coldwater. Addtheboi lingwater, sugar andsalt.When it begins to thicken

,addtherest of theingredients. Put in large

flat pans, chi l l. Cut in squares, placeon lettuceleaf. Garnishwi thmayonnaise. T omato juicemay besubsti tutedfor thewater.

P ineapp le-C ottageCheeseSalad50 Servings

3 c . gelatine, lime 114» 0 . sugar2174c . coldwater 1 t. salt3 qts. pineapplejuice, or 6 c . crushedpineapple,drainedhalf juiceandhalfwater 3 c . celery , finely chopped11740 . lemon juice 3 c . cottagecheeseSprinklegelatineon coldwater andsoak for a fewminutes. Heat fruitjuices, addsugar, salt andsoakedgelatine. Stir unti l gelatinei sdissolved.Chi l l mixtureunti l thick -enoughtoholdsolidfoodin place. Sti r in thepineapple, celery andcottage cheese.Mix well . Chi l l un ti l firm thenunrnoldandserveon lettuce.502

Salads (Jell ied)Mo ldedPruneandCheeseSalad

50 Servings

3 c . gelatine, lemon 1V4 oz . mi lk234qts.hot water V4 t . salt6 lemons

,juiceof lb . cheese

,cream

50 cookedprunes, large 174c .walnutmeats

Dissolvegelatineinhotwater. Addlemon juice. Chi l l . Addmi lk andsalt tocheese, b lendandaddnuts . Stuff prunes wi thcheesemixture. Arrangeprunes in individual mo lds . When gelatineis s lightly thickenedpour intomolds . Chi ll unti lfirm.

3 c . gelatine, lemon2 qts . boil ingwater1 qt. coldwater2 0 . lemon jui ce

Di ssolvegelatinein boi lingwater. Addcoldwater, lemon juiceandsalt.Chi l l . When mixturebegins to thicken foldin celery, app les , rai sins andcheese. Pour into pan or individualmo lds. Chi l l . Unmoldon lettuce. Garni shwi thmayonnai se.

T omato Aspic Salad50 Servings

3 c . gelatine, lemon 3 T . on ion ,chopped

2 qts. tomatoes, canned,heatedandV8 c . vinegarstrained 3 T . preparedhorseradish

1 qt . cucumber, grated 2 T . salt

V4 0 . green peppers, chopped 1 qt.mayonnaise

Di ssolvegelatineinheatedtomatoes.Addcucumbers, peppers, on ions,horseradi sh,andsalt. Chi l l . When slightly thickenedfoldin mayonnai se. Turn

in to a largepan or individual molds. Unmoldandserveon saladgreens.503

Texas Salad50 Servings

2 t . salt1 qt . celery,diced1 qt. app les, diced1 c . seedless raisins

American cheese,V4 inchcubes

R aspberry C ranberry Salad50 Servings

4qts. orangejuice, reconstituted 3 c . gelatine, raspberry2 c . cranberry sauce, strained

Di sso lvethegelatineinhot orangejui ce. Addcranberry sauceandcookabout threeminutes . Strain into largepans, or individual molds . Whenfirm

,

cut into squares . Serve, garni shedwitha swirl of softenedcreamcheese.

Vegetab leR ibbonMo ldSalad50 Servings

3 c . gelatine, lemon 1 qt. carrots, raw, grated2V2 qts.water,hot 1 qt. cabbage, raw, choppedfine174c . vinegar 1 qt. Spinach, raw, choppedfine1 T . salt 2 T . onions, chopped

Dissolvegelatineinhotwater.Addvinegar andsalt. Divideinto threeparts .

Chi l l eachpart until slightly thickened. Addcarrots to first part. Turn intoloaf pan todepthof oneinch. Chi l lunti lfirm. T o secondpart, foldin cabbageandturn over first layer. Chi l l . T o thirdpart addSpinachandonion . Pourover first two layers. Chi l l un ti lfirm. Unmold. Cut in S li ces . Serveon lettuce.

Under-the-Sea Pear Salad50 Servings

3 c . gelatine, lime H4 oz . vinegar4qts .warmwater andpear juice 1174t . gingerH4 t. salt 3 lb . 202 . cheese, cream

1 $ 10 can pears,di ced

Dissolvegelatineinwarmwater andpear juice. Addsal t andvinegar. Pourone-half ofmixtureintodeep rectangular molds fil ling themone-fourthful l .Chi l l unti lfirm. Chi l l remaining gelatineunti l thick . Turn into mixer andwhip at mediumspeedunti l fluffy . Addginger to cheeseandb lend. Fo ldinwhippedgelatinemixture° °

gradually. Foldin pears. Pour overfirmfirst layerof gelatine. Chi l l un ti lfirm. S liceandserveon cri sp lettucewi thmayonnai se.504


SaladDressingMakes 6 gal lons7 qts .water 2 0 . sugar2 qts . vinegar 1 T . pepper1 0 .drymustard 7 c . cornstarch1 0 . salt 3 gals . oi l

3doz . eggs

Mix Six quartswaterwi thvinegar, mustard, salt, sugar andpepper. B ring toboi lingpoint .Mix cornstarchwithremaining onequart ofwater andaddtoboi lingmixture, stirringunti l thickened. C ool . Put in electric mixer. Addtheoi l andeggs alternatingunti l all areadded.

FrenchDressing, B asicMakes 3 quartsV4 0 . sugar&4 t. paprika1 T .mustard

,dry

C ombineal l ingredients andbeat to b lend. Shakebeforeusing.

Variat ion .

Addonion juiceandcannedtomato soup.

FrenchT ypeSaladDressingMakes 2174cups1 t . saltV4 t . paprika1 t.mustard

,dry

V4 0 . vinegar

Mix cornstarchwi thone-fourthcup of thewater. Stir to a smoothpaste. C ookon lowheatwi thremainder ofwater. Addfinely choppedgarlic or on ion ,

salt,sugar, paprika, mustard. B ringmixtureto a boi l andsimmer for three

minutes. Strain throughafinestrainer andcool . Stir in vinegar s lowly.506

SaladDress ingsChiffonadeDressingMakes quarts

parsley, choppedfine &4c . pimiento ,finely

green pepper,finely chopped 6 eggs,hardcookedqt . Frenchdressing

Mix all ingredients. Chi l l thoroughly . Use$40 scoop per serving.

Frui t SaladDressing(FrenchDress ingT ype)Makes quarts3 c . sugar 6 t. celery seed3 t. salt 6 0 . saladoi l3 t. paprika 6 t. onion juice5 t.mustard

,dry 2 T .mayonnaise

H40 . vinegarB lendingredients andmix thoroughly.

Frui t SaladDressing

50 Servings174c . corn starch H4qt. syrup fromcanned1740 . sugar water&4c . vinegar V4 0 . lemon juiceC omb inecornstarchandsugar. Addsyrup from cannedfrui t, water, andvinegar. C ook unti l mixtureis c lear. Addlemon jui ceandchi ll .

Sour C reamSaladDressingMakes 2174cupsV4 0 . vinegar, c ider2 T . sugar

1 t . saltMix vinegar, sugar, salt

, pepper andmustard. Addsour cream,beating it

in gradually.

507

10 eggs,whole T .mustard,dry3 T . salt 1 gal . saladoi l4Vz T . sugar c . vinegar

Beat eggs thoroughly.Adddry ingredients . Beat twominutes. Addonequartof theoi l very slowly in finestream

,beating constantly . C ontinuebeating.

Addbalanceof oi l al ternatelywi thvinegar. Scrapebowl andbeater severaltimesduringmixing.

T omato SaladDressingMakes cups

1 $2 can tomatopuree &4 t . paprika34c . vinegar 1 T . mustard&4 t . salt 1 T . garlic or on ion

,choppedfine

Mix together tomato puree, vinegar, salt, paprika andmustard. Addfinely

choppedgarli c or onion andp lacemixturein quart jar. Shakeandstrain beforeusing.

WhippedC reamDressingMakes cups

V3 0 . sugar 3 T . lemon juice2 T . flour 4T . orangejuice2 eggs,wel l beaten 1 c . pineapp lejuice2 T . saladoi l &4 0 .heavy cream

,whipped

C ombinesugar andflour in top ofdoub leboi ler ; addremaining ingredientsexcept cream

,andcook unti l thickened

,stirring constantly . When cool,

foldinwhippedcream.

508


Eggdishes , 478—480Eggs, grades andSpec ificat ions, 163 — 165E lec trical instal lat ion ,

in kitchen ,256

E lectric ity,haz ards

,3 14

EmployeeEvaluat ion Report, 58, 59Employeetrain ing, 52, 53

Employees’

Work Schedule, 183Examinat ion sample

cafeteriahelper, 65 , 66cook, 66, 67

Falls, 3 15Federal assistanceto schools, 21, 22Fi shcookery andrec ipes, 3 16, 3 18, 442

450Fixedequipment , 285Floors in kitchen ,

careof, 255Foodproduc t ion andserving,

181

FoodRecord,214

Frankfurtersdishes, 465 , 466skinless, Spec ifications, 157

Freez ers, 281Frozen dessert s, 158— 161Fruits andvegetables

canned, grading,173 — 175

fresh, Spec ificati ons for furni shing,167— 169

Garbage,di sposal andremoval, 3 01Grat is meals, 34, 3 5Govermnent foods

,inventory

,287

Hamburger, Spec ifications of,155

Hamdishes,467

Hams , spec ificat ions of, 155Handequipment , 285— 287

Haz ards l i st , 3 05— 808

Healthandfoodtopics relatedto lunchrooms

, grades 1 to 6 , 91— 103

Healthbenefits , 34Hidden foodcosts

,242

Historical background, 8— 26

I ncomespending, 206I njuries

,miscellaneous

, 3 15

I n -servicetrain ing in foodhandling, 291510

I nterviews, 69I ntest inal infect ions transferredthrough

foodhandling, 292I nventories

,222

,223

,23 7 , 289

Kitchen consul tant s, 245

di spensing,258

program,24

,25

Spec ificati ons for furn i shing,162,

163Mult ip leschool systemdai ly orders, 143

National Schoo lLunchProgram,22

Newspaper advert isingof bids, 147NewYork C ity early lun chprogram,

15— 17

Labor costs, 207

Lambdi shes, 471,472grades of, 151legs, spec ifications of, 156

Lamburgers, Spec ificat ions of,156

Layout andequipment , 244Lines

,serving,

258— 262

Liverdishes , 472,

473Spec ifications of, 157

Luncheonmeat, spec ifications of, 156Lunchroommanager

cooperationwi thotherdepartments,28

,29

dut ies, 52

Maindishesfish

,442—450

meat , 450—473mi scellaneous, 473 ,

474,480

,481Market report s, an aidto purchasing, 142Meat

cookery, 3 18— 3 20federal gradesused, 150Mechan ical equipment , 284, 285Menuplann ing, 107Mi lk

Nonfatdrymi lk solids, 3 23Nutrients andtheir funct ions, 76— 80

Nutrition, 70

Ordering,dai ly, 173Overtimepay, 3 2

Parent -teacher organ i z ations, 20Parran ,

Dr. Thomas, 18, 19Partymenus, p lanning, 125“Penny mi lk” program,

25

Personal sani tation check list, 294, 295Personnel in theschoo l lunch, 3 9Pest controls, 300, 3 01Pet ty cash, 216Phi ladelphia early lunchprogram, 17,

18

P ies,3 89— 3 94

P lumbing,in kitchen

,255

P o li c ies B ook, 28Pol ic ies andcontrols, 27— 3 7Porkdi shes , 468—470, 471grades of, 152

P ortab lepotato peelers, 282Port ion control , 189Potato chips , spec ificat ions for furnish

ing, 166 ,167

P ot roast , spec ificat ions of, 155Potwashing sink

,276

Poultrydressed

,spec ifications of, 158

froz en,153

grades of, 152

Pre-washSink, 273Product ion andcounter record, 195Profit andloss statement

,210

,223 — 225

Proposal for furn i shing froz en dessert s,160

,161

Publ ic Law3 20, 74thC ongress, 21Puddings, 3 94—418Purchasing, 141

Quotat ion ,weekly, freshfrui ts andveg

etables, 171

Index

511

Rec ipesfile, 3 24l i st , 3 3 6— 342

Receiving area for food, 257Records

,204

Refrigerators, 296Refrigerator space, 279Rel ishes , uncooked, 481,482Report of lunches sold, 23 3R icedi shes

,477

,480

R ichards,Mrs . E llen H., 11, 13

Ro l l- in refrigerator, 281

Safety,3 03 — 3 15

Salads, 483 — 505Salesmen ,

food, 142Samplemenus

charts, 115— 124,126— 13 8March

,1909, N ovember, 1908

,

1912,15 and16

Sandwichingredient guide, 188Sandwiches, 343 — 3 55

San itat ion andsafety,290

Saucesbarbecue,481creo le

,482

mustard, 482sweet, 418—427

Sausage, spec ificat ions of, 156Schoo l lunchmanager qualifications, 41Schoo l lunchorders, 172Schoo lroomfoodservice, 264Scoops andladles, capac i t ies of, 190Serviceareaequipment guidefor serving

200— 3 00dai ly, 287— 289

Servicespeedup,193

Servingdishes, si lver, andtrays , 270Shoulders, pork, spec ificat ions of

,156

S ick leave,3 3

S licer,electrical , 283

Soups andchowders, 43 6—441Spacerequirements for ki tchen ,

253

Spaghett icreole,withfrankfurters, 466Scandinavian ,

480Spareribs, spec ificat ions of, 155Spec ial funct ions in the school lunch

program,23 8 ,

23 9

Spec ial occasion menus , 13 9Staggeredlunchperiods, 201— 203

Standards for inspect ion of eating anddrink ingestabl ishmen ts , 3 01— 3 03

Stapleproducts, Spec ificat ions for furni shing, 170

Steamer for cooking, 281Stew

beef,Spec ifications of, 155lamb , spec ificat ions of, 156

Storagearea,257

Storerooms,298

Student payrol l record, 221, 222Summer storage, 299 , 3 00

T artaresauce, 483T ast ingparty in a c lassroom

,91

Teacher-managerdut ies, 48— 51qualificat ions , 46—48

Texturecontrasts in menus, 113Thermometers

,refrigerators, anddi sh

washing,295

T ickets, aidin foodpreparation ,205

T imetableroast ingmeats, 3 19vegetablecookery, 3 21

T ongue, spec ificat ions of, 157T ray rai l, 258T richinosis, 292

512

Turkeydishes, 462—464dressed, spec ifications of, 157

Un iformi ty in foodproduct ion, 187Un iforms, 34

Vacations andhol idays,3 3

Vealandcalf, grades of, 151, 152outlet , 474roast, spec ificat ions of, 156stew

, spec ifications of, 156Vegetablescookery

, 3 21, 3 22

di shes,428—43 5

sink,277

Vent i lation in kitchen,256

Volunteerhelp, 67

Vouchers, 232Walk - in refrigerators, 280Wal ls in kitchen

, careof, 255Warrants , 23 2

Wastecanwashingdevice, 273Weights andmeasures of common foods,

3 25— 3 29

W.P .A. lunchroom,21

,22

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