Recipes For Cooking In Large Quantities. Part 4
Description
This section is from the "The Fireless Cook Book" book, by Margaret J. Mitchell. Also see Amazon: The Fireless Cook Book.
Recipes For Cooking In Large Quantities. Part 4
Vegetable Soup Without Stock
2 cups carrots
2 cups turnips
3 cups celery 3 cups onion
2 qts. potatoes
3 qts. tomatoes
1 cup butter
1/4 cup chopped parsley
1/4 cup salt
1 1/2 teaspoons pepper
6 qts. water
Make it as directed on page 71. Serves forty-five or fifty persons.
Bean Soup
5 pts. beans 10 qts. water or stock 1 cup chopped onion 2 1/2 lbs. lean, raw beef, if stock is not used
1 cup chopped celery 2/3 cup Chili sauce 2/3 cup butter 2/3 cup flour 1/4 cup salt
11/4 teaspoons pepper
Make it as directed on page 72. Serves fifty or fifty-five persons.
Black Bean Soup
2 1/2 qts. black beans
10 qts. water
1 cup chopped onion
1 cup chopped celery, or
1 1/4 teaspoons celery salt
1/4 cup salt
3/4 teaspoon pepper
1 1/4 teaspoons mustard
1/4 teaspoon cayenne
1 cup butter
1/2 cup flour
5 lemons
Make it as directed on page 72. Serves fifty or fifty-five persons.
Tomato Soup
7 cans or quarts of tomatoes 3 1/2 qts. water
1 tablespoon peppercorns 4 large bay leaves
2 teaspoons cloves
2 large onions 1/3 cup salt 1 teaspoon soda 1/3 cup sugar 7/8 cup butter
1 1/3 cups flour
Make it as directed on page 73. Serves forty-five or fifty persons.
Potato Soup
24 medium-sized potatoes
4 qts. milk
4 qts. water
3/4 cup chopped onion
2 cups butter
1 cup flour 1/4 cup salt
2 teaspoons celery salt 1 teaspoon pepper
1/4 teaspoon cayenne
1/4 cup chopped parsley
Make it at directed on page 75. Serves forty-five or fifty persons.
Puree Of Lima Beans
5 cups dried lima beans 7 1/2 qts. water 1/2 cup chopped onion 3/4 cup chopped turnip
5 cups cream or milk 1 1/4 cups butter 2/3 cup flour 1/4 cup salt
1 1/4 teaspoons pepper
Make it as directed on page 73. Serves forty-five or fifty persons.
Baked Bean Soup
3 qts. cold, baked beans 6 qts. water 1/2 cup chopped onion 1 cup chopped celery 1 1/2 qts. tomatoes
1/2 cup butter 1/2 cup flour 1/4 cup Chili sauce 4 teaspoons salt 1/2 teaspoon pepper
Make it as directed on page 74. Serves forty-five or fifty persons.
Green Pea Soup
8 cans marrowfat peas, or
4 qts. shelled peas
5 tablespoons sugar 4 qts. water
4 qts. milk
1/2 cup chopped onion
1 cup butter
1 cup flour
3 tablespoons salt
1 1/3 teaspoons pepper
Make it as directed on page 74. Serves forty-five or fifty persons.
Split-Pea Soup
2 qts. split peas
8 lbs. soup bones, beef
8 qts. water 1/4 cup salt
1 teaspoon pepper
Make it as directed on page 77. Serves fifty persons.
Large Scale Puddings
Suet Pudding
3 cups chopped suet
3 cups molasses
3 cups thick, sour milk
2 1/4 qts. flour
1 1/2 tablespoons soda
1 1/2 tablespoons salt 1 1/2 teaspoons ginger 1 1/2 teaspoons nutmeg 3/4 teaspoon cloves 1 tablespoon cinnamon
Mix and cook it as directed on page 157. Put the pudding into six moulds. Serve it with a liquid sauce.
Serves forty or fifty persons.
Rice Pudding
6 qts. milk
3 cups sugar
1 teaspoon nutmeg
1 1/2 cups rice 3/4 teaspoon salt 1/3 cup butter
Cook it as directed on page 162, except that the outer pail of water may be omitted. If served cold and not browned, omit the butter.
Serves thirty or thirty-five persons.
Indian Pudding
3 qts. water
4 1/2 qts. milk (scalding hot)
1 qt. cornmeal
2 tablespoons salt 1/4 cup ginger 1 1/2 qts. molasses
Mix the dry ingredients with one pint of the water, add them to the boiling water and molasses, add the milk. Let all come to a boil and put it into a cooker for ten hours or more. Put it into baking dishes and brown it, or serve it without browning, either plain or with cream.
Serves forty or fifty persons.
Chocolate Bread Pudding
6 qts. milk,
3 qts. soft breadcrumbs
1 tablespoon salt
2 cups sugar
18 eggs
3/4 lb. chocolate
2 tablespoons vanilla
Cook it as directed on page 164, in three pudding pans, set over cooker-pails of water. Serves forty or fifty persons.
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