Veal Loaf

5 lbs. minced veal

10 eggs

11/4 cups melted butter

5 cups soft breadcrumbs

3/4 teaspoon pepper

2 1/2 tablespoons salt

5/8 cup chopped parsley

5/8 cup chopped onion

1/4 lb. fat salt pork

2 1/2 teaspoons ground sage

Cook it as directed on page 117. Serves forty or fifty persons.

Macaroni Italienne

2 qts. macaroni, in one-inch pieces 4 qts. stewed and strained tomatoes 2 qts. stock or water 8 medium-sized onions

32 cloves

4 large bay leaves 3 tablespoons salt 1/3 cup sugar

1 teaspoon pepper

2 qts. grated or shaved cheese

Cook it as directed on page 143. Serves forty or fifty persons.

Turkish Pilaf

1 qt. rice

8 green sweet peppers (2 cups)

3 qts. tomatoes

2 1/2 tablespoons salt 2 tablespoons sugar 1 1/2 qts. water

1/2 cup butter

Cook it as directed on page 149, without the lower pail of water.

Serves forty-five or fifty persons.

Pork And Beans

2 qts. dried beans 1 tablespoon soda 9 qts. water

3 tablespoons salt

2 lbs. salt pork

1 cup molasses

1 tablespoon mustard

3/4 teaspoon pepper

Water to half cover

Soak the beans, drain them, cook them for seven hours or more, as directed on page 141, with the nine quarts of water, soda, and salt. Drain them, add the other ingredients, and bake them till browned.

Serves forty-five or fifty persons.

Boston Brown Bread

2 qts. rye meal 2 qts. granulated cornmeal 2 qts. graham flour 4 qts. thick, sour milk, or 3 1/2 qts

1/3 cup soda 1/4 cup salt 1 1/2 qts. molasses buttermilk

Mix and cook it as directed on page 155. Put it into seven or eight moulds. Serves fifty persons.

Apple Sauce

1 pk. sour apples

1 1/2 qts. water

3 lbs. sugar

Cook it as directed on page 168. Serves forty-five to fifty persons.

Large Scale Stews

Irish Stew

5 lbs clear meat 2 1/2 qts. potatoes, in dice 2 1/2 cups turnips, in dice 2 1/2 cups carrots, sliced 1 1/2 cups onions, sliced

2 1/2 cups celery, in pieces 3 tablespoons salt 1 teaspoon pepper 2 1/2 cups flour \ cup clear fat

4 1/2 qts. water

Cook it as directed on page 100. Serves forty or fifty persons.

Beef Stew A La Mode

10 lbs. beef brisket

Flour

1 cup rendered fat

1 1/2 cups sliced onion

1/3 cup salt

1 teaspoon pepper 1 teaspoon ground allspice 1 teaspoon grated nutmeg 1 teaspoon whole cloves 1 lemon, sliced

Water to cover

Buy twenty-five or thirty pounds of brisket to get ten pounds of clear, lean meat. Cook it as directed on page 97.

Serves forty or fifty persons.

Okra Stew

6 lbs. clear, lean mutton 2/3 cup clear beef fat 1 1/2 cups flour 2 cups sliced onion

3 qts. tomatoes 3 qts. okra, in pieces 3 tablespoons salt 1 teaspoon pepper

3 qts. water

Cook it as directed on page 111. Serves forty or fifty persons.

Stewed Apples

15 qts. prepared apples 7 lbs. sugar

3/4 teaspoon whole cloves 2 lemons

1 1/2 qts. water

Cook them as directed on page 168. Serves thirty-five to forty-five persons.

Large Scale Soups

Mock Turtle Soup

5 lambs' livers 5 calves' hearts 5 knuckles of veal 10 qts. water 2 cups onions 2 cups turnip 2 cups celery

1 teaspoon cloves

1 1/2 tablespoons peppercorns

1/4 cup salt

5 bay leaves

1 1/2 doz. yolks of hard-cooked eggs 2 1/2 lemons

Madeira wine

Make it as directed on page 66. Serves forty-five or fifty persons.

Creole Soup

6 qts. brown stock

3 qts. tomatoes

1 cup chopped green sweet pepper 3/4 cup chopped onion 1 1/2 cups butter

2 cups flour

1 1/2 tablespoons salt

1/4 teaspoon cayenne

3/4 cup grated horseradish

2 tablespoons vinegar

1 1/2 cups macaroni rings

Make it as directed on page 69. Serves forty or forty-five persons.

Cream Of Celery Soup

3 qts. white stock

4 1/2 qts. celery, cut small

1 1/2 qts. water

1 1/2 cups sliced onion

3/4 cup butter

1 cup flour

3 qts. hot milk 1 1/2 qts. hot cream

2 tablespoons salt 3/4 teaspoon pepper

Make it as directed on page 68. Serves forty-five or fifty persons.

Asparagus Soup

5 qts. white stock, or 5 qts. water in which asparagus has cooked 7 cans asparagus, or 7 pts. of cooked asparagus

1 3/4 cups butter

1 3/4 cups flour

3 1/4 qts. hot milk

1 tablespoon salt

3/4 teaspoon white pepper

1 large onion

Make it as directed on page 68. Serves forty-five or fifty persons.

Macaroni Soup

10 qts. brown stock

2 1/2 cups macaroni rings

Make it as directed on page 70. Serves forty-five or fifty persons.

Vegetable Soup With Stock

10 qts. brown stock 2 1/2 cups turnip 2 1/2 cups carrot 2 1/2 cups celery

2 1/2 cups cabbage 1 1/4 cups onion 1 tablespoon salt 2/3 cup rice or barley

Make it as directed on page 67. Serves forty-five or fifty persons.

Ox Tail Soup

6 ox tails

9 qts. brown stock 2 teaspoons salt 1/4 teaspoon cayenne 1/2 cup butter

1 1/2 cups Madeira wine 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice Flour

Make it as directed on page 70. Serves forty or forty-five persons.

Julienne Soup

10 qts. brown stock 2 1/2 cups carrot 2 1/2 cups turnip

1 1/4 cups peas

1 1/4 cups string beans

1 teaspoon salt

Make it as directed on page 70. Serves forty-five or fifty persons.

Tomato Soup With Stock

5 qts. brown stock

5 cans or 5 qts. tomatoes

1 cup chopped onion

1 1/4 cups butter

1 2/3 cups flour

2 1/2 tablespoons salt

Make it as directed on page 69. Serves forty-five to fifty persons.