Historic, Archive Document
Do not assume content reflects current
scientific l<nowledge, policies, or practices.
Uni^d States Department of Agriculture -
^ Bureau of Iiome Economics
SCHOOL LUIICHES
Witli Recipes to Serve .50 Children
An adequate lunch is essential if children are to make the most of the
opportunities that school offers. For many children at the present time the
school lunch "bridges the gap between ujfider-nutrition and good nutrition.
The best method of assuring good nutrition is to provide at school a meal
built aro"und the needs of the child. In certain communities, relief agencies
are seeing that such lunches are provided for "ondernourishcd children* Ideally,
all children who have their noon meal at school would bo served the same nutri-
tious Ponchos, with a cost charge for those able to pay*
Low-cost, nourishing school lunches may be built aro"and one ine>:pensive
not dish. Fnen assistance in the kitchen and equipment for preparation and
service are limited, the problem is most easily solved by featuring only one
disn that requires cooking, supplementing it with sandwiches, milk, raw fruit,
and sometimes cookies,
MIN DISHES
The main dish should be nourishing and appetizing. Creamed vegetables,
meat and vegetable stews, nourishing soups rich in vegetables or milk or
botn, beans or other leg-jmee, eggs prepared in some simple way, cheese pre-
pared in white sauce or tomatoes, and scalloped dishes if the equipment includes
an oven, are suitable main dishes* They offer plenty of variety so that
there need be no duplication for several weeks, as the fifteen m.enus illus«
trate, (p. 5), It is important to plan lunches far enough, ahead to make
sure that the main dishes of each vreek include all of the kinds of food es-
sential for good nutrition.
BREAD Al'ID BUTTER OR SANDWICHES
The amount of bread and butter to serve for the school lunch depends
upon the main dish — how filling and how nutritious it is. It also depends
upon the age of the children. Two slices of bread and butter or a two-slice
sandvdch is the amount suggested for general use in the following menus.
Children in the first grades miglit need only one slice; in the upper grades,
perhaps three slices. Fnole-wheat bread may well be used at least half of
the tim.e. It is possible to make a loaf of. bread containing a high proper-*
tion of dried skim milk which adds nutrients very desirable for the child's
lunch.
In most of the lunches outlined here the main dish is so nutritious and
flavorful that sandvach fillings are unnecessary, the plain bread and butter
sandvdches are s-aggested, A few of the lunch menus s^oggest sand^Tiches with
filling.
- 2'-
In order to introduce r?5AV vegetables (valuable mainly for vitsijiin C),
grated or finelj?- chopped carrots, cabbage, lett-u.ce, or celery may be mixed
V7ith creamed butter, or \7ith a little mild salad dressing and creamed
butter. This mixture lightl^' salted mak-.es an excellent sandwich filling.
Haw carrot sticks, turnip sticks, a stalk of celery, or a leaf of lettuce
served with plain bread and butter sandwiches may prove easier.
Peanut butter mixed with milS: salad dressing, seasoned cottage cheese,
or grated American cheese v/ith salad 'dressing are good and inexpensive fillings
to use when the main dish is a little less nourishing than usual.
PHTJIT AIID COOKIES , ' . "
Haw fmit supplements the vitamin content of cooked food especially well.
5^irthermDre , it is easy to serve and to eat, and children are usually well .
pleased with plain raw fruit. The choice depends upon cost, which in turn
depends upon the season of the year. One raw fruit a day may easily be sup-
plied in the school l\inch by choosing from the following list: a.n apple, an
orange, a peach, a pear^ some grapes, or a ripe banana (with speckled yellow
or dark brown skin and black seeds).
Fruit sauces or baked or canned fruit may be substituted for fresh fruit
part of the time for variety, if facilities for cooking and serving allow.
Complicated desserts are more expensive, increase the time and trouble of
preparation, of serving, and of diswashing, and are not necessary. * .
Simple cookies may bo served to increase the food value of the lighter
lunches, and they also add interesting variety of texture and flavor.
"Bought" cookies are satisfactory,, but homemade kinds, such as rocks or
hermits, and oatmeal, whole-v/heat or molasses cookies, are easy and inex-
pensive to m.ake, and fm-nish another opportunity for adding milk solids to
the diet.
MILK
Each child should have a full cup (one-half pint) of milk to drink at
each meal. This is in addition to any milk used in the preparation of the
main dish. It may be served as cocoa occasionally if tim.e and equipment to
prepare and serve it allow.
In communities where market milk is too expensive or where its quality
IS., questionable, canned evaporated m.ilk or powdered dried milk may be used
for part or all of the milk needed. The marked advantage of these forms of
milk comes from using them f^all strength or only partly diluted, in which
•case ^ they contain more milk solids than fresh fluid milk. This malies it
possible to increase the nutritive value of the growing child's diet material-
ly without adding greatly to the volujne -- a factor of special importance in
the feeding of undernourished children, children who do not get enough milk
m their meals at home, and children of small stomach capacity.
i
i - -> -
'For example, in food preparation, canr.ed evaporiite'l rnilV: uia^ ''oe dil'.Lted
with a half measrire of water, and dried milk may "be mixed v/ith fresh fluid mill
-«r with a small proportion of v/ater. Dried milk may "be incorTK)rated dry in
baked foods. As nrjich as 1 to 1^ oi:mces 0^ to 3/8 of" a cup) of dried skim
milk may be added to each quart of fresh whole milk for children to drink,
without noticeably changing the flavor or consistency of the fresh milk.
This amount may also be used in white sauce and other milk dishes to in-
crease the milk solidr^.
If concentrated forms of milk are to be diluted to a fluid having
approximately the same food value as fresh market milk, the following
equivalents apply:
17 ounces of evaporated milk when diluted v/ith aji equal meas^ore of
water is about equal in food value to 1 quart of fresh whole
milk. (a tall can of evaporated milk contains lUg- ounces).
ounces (1-1/3 cups) of. dried whole milk when m.ixed with 3i cups
^ of water makes approximately 1 quart of fluid milk, equal in
solids to a quart of fresh whole milk.
3i ounces (l scant ci-pful) of dried skim milk with 3-| cups of water
S , equals about 1 quart of fresh skim milk in solids and in measure.
To mak:e this amount of dried skim milk take the place of whole
milk in the diet it must be supplem.ented v/ith 1^ ounces of butter.
In making dried milk into fluid form, use either cold or slightly warm
water. Boiling water is likely to make the mixt-n-e lump. An easy method
of m.ixing is to put the meas'-jxe of water into p.. bcr.vl, pour the mieasure of
dri-^d Tiilk on the s-urface of the -./ater,, end ber.t with a Dover beater or an
egg whip. As paste forms on the sides of the bowl, scrape it into the
"^ater and continue beating -jntil the fl^iid is smooth.
PURCEASIHO SUGGI^STIOrlS
In buying supplies for school lunches, watch local markets fromi week,
to week and talce advantage of seasons of abundance.
Of course the size of the group to be served will largely determine
tho q^oantities to be purchased at one tim.e, but consider also the amount
^nd kind of storage space and the number of tim.cs the foods appear in the
menus. If the orders are large enough, wholesale dealers or commission
men will probably quote lower prices than retail dealers can afford to
give. Make sample' p'urchases from several reliable firms and coriuare
qualities and prices.
I ?oods purchased in large quantities or large packages usually cost
less per pound than the same foods when purchased in small units. ?or
^ ^-his reason it may be well to purchase staple supplies in quantities s"'Jif-
^icient for several weeks. This advance buying will not rbe feasible, hov/-
l^j^'exj ^uniess there is space for satisfactory storage.
- 4 -
Froj-ts aad. iB£§t]|^_§s.. Oranges are usually shipped in crates reigiiing
from 70 to BO poimds, out they mny also o"b"tained in n>esh>egs holding
various weights, rjid in bushel b.aSicet3. A crate holds- from 80 to 126 large
oranges; from 150 to 216, medium; aaid from 250 to 324, small oraT-ges. •
A bushel of oranges weighs from 46 to 52 pouads. OraJiges s9ld "by the
bushel aXQ seldom carefully 'graded for uniformity of si^e. A bushel v/ould
hold from 50 to 80 large oranges, from 90 to 135 inedi"ui]i, and frorn 150 to
500 small oranges-
Apples', potatoes, onions, turnips, and other relatively nonperishable
fruits or vegetables may be purchased by the bushel or in 100-pound sacks.
Purchase perishable goods only in the quantities needed for immediate use.
Hake frequent trips to the market in order to select perishable foods per-
sonally. Besides obtaining the best selection of fresh produce, these max'^-^et
visits will keep the pmxhaser alert to take advantage of especially good
prices on other v/anted merchandise.
Eggs_- ^SS3 are packed in crates holding 50 dozen. In purchasing eggs
consider the size as well as the freshness. Large eggs should y/eigh at
least 24 ounces per dozen; medium, 20-1/2 oionces; and small, l'^ ounces.
The price per dozen should vaiy with the size.
In m.any markets crated eggs are graded according to the U* S. G-overn-
ment grades: U.S. Special (the hignest quality), U.S. Extra, U.S. Standard,
and U.S. Trade. The two highest grades are also at times sold in sealed
cartons of one dozen eggs. The seal states the date of the Federal inspec-
tion as well as the grade of the egg at the time of inspection.
Staple Groceries. Most canned foods are available in number 10 cans,
which hold 12 to 13 cupfuls; some are in number 5 cans, which hold 7 cupfuls;
and all are packed in various smaller cans holding from 1 to 4 cupfuls.
The larger cans may be used to advantage in preparing many school lunch
recipes. Sometijues a large and a sm.all can v;ill give the desired quantity
without viaste. It may be v/ell to buy case lots of the canned foods mo3^
frequently used, especially if food prices axe trending upward.
Drif^d beans or peas and rice may be obtained in 100-pound sacks; maca-
roni or spaghetti in 4-pound or 20-pound boxes; peanut butter in 5-pound or
lO-pound pails; salt in 25-pound sacks; spices in 1-pound or 6-po^and pack-
ages; flour in 5, 12, 24, 48, or 96-pOund bags.
In buying supplies to serve l\mches to a group of fifty, the follov/ing
list of staple foods will be needed to make the 15 main dishes suggested in
the menus on the following pages.
-5-
Iten
Qurntity
I ten
Quar-tity
Canned foods:
Corn
Corn
Peas
Salnon
Tonatoes
Tom to soup
Toniato piiree
Dried lirna, "beans
Dried split peas
3 ITo. 2 cans
1 ITo. 10 can
2 llo. 2 cans
12 No. 1 cans(]./4
case)
9 No. lo cans (l-
l/ 2 cases)
1 No . 10 can •
1 No. 10 can
6 1/2 pounds
4 Dounds
PI our
Noodles
Onions
Peanut l:utter
P^-pper
Potatoes
Rice
Salt
Spaghetti
T7:iole irneat
12 pounds
1- 1 ■ 2 pounds
10 pounds
3 1-pound pails
1 pound
1/2 bushel
2- 1/2 pounds
2 pounds
1 4-pound "box
2-1/2 pounds
If cookies are to "be r.T.de, the strple supplies should also include:
Baking powder
Cinnamon
G-inger
Molasses
Raisins
Rolled oats
Soda
Sugar ("both granulated and "brcvm) .
Each of the follov/ing nenus provides a nourishing nidda" neal for the
school child. The flavor, color, and texture as ^11 as the nutritive value
of the foods suggested h^ave been considsred in planning epch day' s lunch.
The sandwiches, fruit, and nilk, with sometimes a cool-iie, supplenent the
nain dish in these various v/ays. Trults other than applies and oranges should
be substituted in these menus when in season; for instance, peaches, pea.rs,
or grapes in the autumn.
Using the five school days as a, unit, the menus for each week include an
egg dish, pi. mixture with meat, one with fish, a m-ilk-rich soup, and a dish
using or made of a dried legoir.e. Two of tha recipes for each week use tomatoes.
This is a desirable assortment from the standpoint of good nutrition, rnd it
offers also p. pleasing variety of inexpensive m^ain dishes. Though the egg,
fish, r^jid meat mixtures are more expensive than the other miain dishee, their
nutritive value is so high that they should not be omitted.
• rirst 7eek
C reamed eggs
Grated carrot sandwich
Orange, milk
Split pea soup with cured pork
Bread and butter sandwich
Orange, cookie, milk
Pean^at butter and tomato soup
Toast, or bread and butter sandwich
Apple, cookie, milk
Cracked wheat chowder
Bread and butter sandv;ich
Orange, ra,isin cookie, m.ilk
Codfish, spaghetti, a,nd tomato
T7hole--7heat bread and butter sandwich
Apple, mdlk
-6-
Secpnd Week
Cre.ined nixed vegetables with sliced 0^,2:
i(7hcle--v;hent "bread and "butter so-^dv/icli
Orange, nilk
<
Liver and tonato with spaghetti
Bread and "butter sandwich
Apple, milk
Vogetatle soup
Cottage cheese r,andv;ich on
raisin "broad
Apple, milk
Corn chowder
Lettuce sandwich
Orange, milk
Creamed fish with vegetahles
Bread a.nd butter sandwich
Orange, milk.
Third Week
Eggs and rice in tomato sauce
Whole-wheat "bread and butter sandwich
Apple, milk
•Meat and vegetable stew
Bread a,nd butter sa..ndwich
Ora.nge, milk
Potato soup
Peanut butter sandv/ich
Apple, cookie, milk
Lima beans and tomatoes with
bacon
irnole- wheat bread and butter
sandv/ich
Apple, milk
Creamed salmon and noodles
Chopped cabba.ge sa.ndwich
Orange, milk
PEEPASI^G- THS I^IH DI3K3S
The protein a.nd calcium content of any milk dish may be considerably
increased by the use 01 concentrated milks as already discussed under "Milk',
pa.ge 2.
To retain their minera.l a.nd vitamin content, vegetables should be cooked
the shortest possible time o,nd with the least possible amount of water. Just
enough seasonings should be used to bring cut na.tura.l flavors and make the
mixture ploa,sing to the taste.
The food value of any dish depends upon the ingredients used and the
method of prepaf action. Large-Qua.ntity recipes for nourishing, appetizing,
incrscpensive, easily-prepared dishes are not readily available. For these
reasons, directions for preparing fifty servings of thc^ fiitcen hot dishes
suggested in the menus and for three kinds of cockics are given here. Ail
of tlie main dishes may be prepared on top of the stove.
-7-
KECIPES
The follov.'ing recipes are intended to serve 50 children, posoibly more.
The total quantity of the foods when cooked, and tiic approjclrae.te si2G) and
number of servings allowed for, are stated in each cas©. In practi'ce, of
course, both the number and tho size of the 'servings will vary, not only
with conditions of preparation, hut with the agos of the children, their
appetites, and tho popularity of the dish.
rood prices are shifting constantly, "but to serve as some kind of a
guide the cost of tho food materials included in the diebes -^vas coioputed
on the basis of wholesale prices in TTashington, C, in February 1934.
The cost of the dried skim milk, suggested for optior-il use in some recipes
to increase the milk solids, is not included.
Creajned Eggs
1 pound flour (4 cups) , and if
desired, 8 ounces dried skim
milk
8 quarts milk
5/4 pound butter or other
fat •.
3-1/2 tablespoons salt
50 hard-cooked eggs, cut
in halves
Make a thin paste of the flour and some of the milk. Heat the remainder
of the milk and add the flour paste, stirring constantly. Cook until the
raw flour taste disappears. Beat in the fat and salt.. Pour over the hot .
hard-cooked 'eggs. (To increase the milk solids in this recipe add 8 ounces
of dried skin milk by sifting with the flour) .
Total measure cooked, 8 quarts plus 50 eggs; 50 servings, each 2/3
cup plus one egg. Total cost, wholesale prices, Washington, C,
February 1934, $1.67; per serving $0.0334.
Split Pea Soup, with Cured Pork -
4 pounds green split 'peas 1 pound peeled onions, chopped
5 cjuarts water 5 ounces flour (l~l/4 cups')
5 pounds cured pork Salt, if needed
10 cjuarts water
Wash the peas, and soak them overnight in the 5 quarts of water* Drain
and reserve 1 quart of the liquid. Simir.er the neat partly covered, in the
10 r^uarts of water until tender. Remove the meat, arid after discarding the
skin, bone and excess fat, shred the- meat. Cook the peas and onions in the stock
until both are soft. Press through a sieve. Mix the flour with 1 quart of ,
the cold pea liquid and add to the stock. Heat, stirring until somewhat
thi droned, then add tie pea puree and shredded meat. Add salt, if needed
-8-
Total measure cooked, about 1.3 ■ .q.'U-art ? ; 52 servings, each 1 cup. Total
cost, wholesale prices, Washington, D« C#, February 193^» $0.8b; per serving,
$0.0l6U. - -
Peanut Butter and Tomato Soup .
h No. 10 cans tomatoes
10 ounces flour (2 1/2
3 pounds peanut "butter
cups)
1/2 pound peeled onions chopped
2 talDlespoonc salt
Press the canned tomatoes through a sieve to remove the seeds. Mix 2
quarts of the strained tomato, the flour, and the peanut "butter i-mtil smooth.
Add the onions to the remaining tomato' and heat 'to'^ the boiling point. Add
some of the hot tomato to the floui' and peanut mixture, -then combine with
the hot tomato. Add the salt^ Cook for about 10 minutes, stirring constantly.
Total measure cooked, about 13 quarts; 52 servings, each Icup. Total cost,
wholesale prices, Washington, D. C, February 193^» $2.18; per serving, $0.0Ul9.
Cracked Wheat Chowder
2-1/2 po'Unds cracked wheat
5 . q^oarts water
h pounds scraped carrots, -diced
1- 1/2 poimds trimmed celery, cut
2- 1/2. quarts boiling water
1 pound salt pork, diced
1 pound peeled onions, chopped
2 o~ances flour (l/U cup)
3-1/2 quarts milk, and if
desired, 5 ounces. dried
skim milk
5 tablespoons salt
Boil the cracked wheat in the 5 quarts of water for 30 minutes. Cook the
carrots and celery in the boiling v/ater until tender. Fry the sa,lt pork until
crisp, remove the pork, and cook -the onions in the fat for a few minutes. Stir
in the flour and when blended add one qua.rt of the milk and cook until the mix-
ture thickens. Add the carrots and celery, including liquid and other ingred- ^
ients. Stir constantly mitil . thoroughly heated, (To increase the milk solids
in this recipe add 9' ounces dried skim milk by mixing with the fluid milk).
Total measure cooked, about 12 quarts; 5^ servings, each 7/S cup. Total *'
cost, T/holesale prices, Washington, D. C. , Febr^o^ary 193?, $0.66; per serving,
$0.0122.
Codfish, Spaghetti, and Tomatoes
2-1/2 pounds salt codfish 2 ounces parsley, chopped
2 IIo. 10 cans tomatoes 3/^ po^ond trimmed celery, cut
5 tay leaves . - , l/k po^and butter or other
? pounds spaghetti, in small pieces _ fat
1 pound peeled onions, chopped Salt, if needed
Soak the codfish in cold water to cover for 2 hour^ or longer, until
sufficient salt has been removed. Drain and dice. Simmer the codfish, tomatoes,
and bay leaves for about 20 minutes and remove the bay leaves. Boil the spaghetti
in lightly salted water ^until tender and drain. Cook the onions and parsley in
the fat for about 10 minutes, then combine all ingredients and cook a few minutes
longer. Add salt if needed.
-9-
Total measure cooked a^bout lO-l/s quarts; 06 servings, e.n.ch 3/4 cup.
Total cost, wholesale prices, Washington, D. C, Fe^bruary 1954, $1.89;
per serving, $0. 0337 . . , : . , •::
Creamed Mixed Vegetahles. with Egg
2-1/3 pcrunds pared turnips, diced 2-l/2 quarts milk, and if desired,
4 pounds scraped carrets, cut in 6 ounces dried sicim milk
strips 5 taole spoons salt
4 pounds pared pota,toes, diced 3*-!/ 2 pounds trimmed cahbage,
2 quarts water chopped
6 ounces "butter or other fat 50 hard-cooked eggs, cut in
3 ounces flour (3/4 cup) halves
Boil the turnips, carrots, and potatoes in the water, covered. Pre-
pare a sauce of the fat, flour, and milk.. Add the cooked vegetables, salt,
and cabbage, and simr.:er about 10 mivxutes, or until the cabbage is tender.
Serve over the hot hard-cooked eggs. (To increase the milk solids in this
recipe add 6 ounces of dried skim milk by mixing with the fluid milk) .
Total measure cooked, 9 quarts plus 50 eggs; 50 servings, each 2/3
cup plus one egg. Total cost, wholesale prices, Washington, D. C,
S^ebruary 1934, (pi. 57; per serving* $0 .0314.
Liver and Tomato with Spaghetti
1-1/2 pounds spagiieoti, in 2 No. 10 cans tomatoes
sm^ll pioaes .. ' 3 ounces' peeled onions, chopped
5 pounds sliced beef liver I-I/2 , ounces parsley, chopped
6 'ounces butter or other fat 1 tablespoon salt
Cook the spaghetti in lightly salted boilir^ water until tender and
drain. Remove the connective tissue from the liver, broil or pan-biroil
in some of the fat until the red color disappears. Then run the liver
through a meat grinder. Mix all the ingredients and simmer about 5 minutes,
stirring constantly.
Total measure cooked, about 10-1 / 2 quarts, 56 servings, each 3/4 cup.
Total cost, wholesale prices, Washington, D. C, February 1934, $1.78;
per serving, $0.0318.
Vegetable Soup
1/2 pound dried lirsa beans . 2 cups chopped celen^'' tops
1 pint water or 1 tablespoon celery seed
1 large soup bone, with neat 1 ITo. 10 can tomatoes
(6 pounds or more) 2 Ho . 2 cans peas
6 quarts water 3 ITo. 2 cans corn
1 pound peeled onions, chopped 4 -fablespoons salt.
Wash the beans and soal^ them overnight in the pint of water. Wash the
soup bone, cover with the six quarts of water and siriimer, partly covered for
3 or 4 hours, or until the meat is tender. Cool the stock and remove the
fat. Cut the meat from :he bone, discard the gristle and skin, and chop the
meat. Cook the beans in the meat stock until they are nearly tender. Cook
the onions and celery tops in the fat, then add to the stock with the remaiSi-
ing vegetables and salt. Heat and stir a few minutes to blend before serving
-10-
Total neasure c^okod, about 12 quarts; 54 servings, each 7/8 cup«
Total Cost, wholesale prices, Washington, D. C, Fehmary 1934, $1.31;
per serving, $0.0242.
Com and Potato Chowder
9 pounds pared potatoes, diced 1 No. 10 can com
2 quarts boiling wnter, 5 quarts milk, and, if desired,
1-1/2 pounds salt porlr, diced ' ' 7 ounces dried -dMin milk . ..
1 pound peeled 'onions, chopped Salt
I-I/2 pounds triimned celery, cut ■ ■■
Cook the potatoes in the boiling water about lOiiiniitos. Fry the salt
pork until brown and crisp, then remove the pork and cuok the onions in the
fat. Add the onions, celery, and corn to the potatoes and boil gently, until
the potatoes ^re tender. Add the milk, crisped pork, and salt to taste.
Heat to the boiling point. (To increase the milk solids in this recipe
add 7 ounces of dried skim milk by mixing with the fluid milk) . .. ,
Total measure cooked, about 13 quarts; 52 servings, each 1 cup.
Total cost, wholesale prices, Washington, D. C., Feb mar y ^1934, $1.23;
per serving, $0.0236.
Creamed Fish with Vegetables
12 pounds fresh fish, or I/2 .pouad peeled onions, chopped
8 ITo. 1 cans salmon 1-1 / 8 pounds butter or other fat
6 poundr> pared potatoes, diced I-I/2 pounds flour (6 cups)
3 pounds scraped carrots, cut in 9 quarts milk, ,cand., if desired,
strips' 12 ounces dried skim milk
2 quarts water ' 4 tablespoons salt
If using fresh fish, select a fairly boneless ld.nd such as cod or
haddock, and simmer in 3 pints of water about 15 minutes. -^ra.in and remove
the skin and bones. Cann#d salmon needs no cooking. Cook the potatoes and
carrots in the 2 'quarts of water, covered. Cook the oniions in l/4 pound of
the fat for about 10 minutes. Make a sauce of the remaining fat, the flour
and milk. Mix all the ingredients including the vegetable liquid (l quart)
and cook for a few minutes longer. (To increa„se the milk solids in this
recipe add 12 ounces of dried skim milk by sifting with the flour).
Total m.easure cooked, about 12 quarts; 54 sejbvings, each 7/8 cup.
Total cost, wholesale prices, Washington, D. C. , Febraary 1934, $1.97
made with canned salmon; per serving, $0.0365; $3.26 rxide with fresh haddockj
per serving, $0,068.
-11-
E.^.t:s ?.nd Rice in Tor^ato. Sauco
2-1/2 pounds rice
1 No. 10 can tomato
2 quarts rice water
soup
Salt, if needed
50 hard- cooked eggs
Boil the rice gently in a large quantity of salted ^.Tater for about 20
minutes, or until tender » Drain, and reserve 2 quaits of the ricj water.
Let the rice steam rnd swell over hot water. Hea.t t:ie soup with the rice
water and when hot stir in the rice. Add salt if needed. Serve this mixture
over the hot hard-cooked eggs.
Total measure cooked, nhout 9 quarts plus 50 oggs; 50 eervings, each
2/3 cup plus one' egg. Total cost, wholesale prices, Washington, D. C,
February 1934, $1.50; per serving, $0 .03 .
Meat and Vegetable Stew
10 pounds beef or mutton
6 qaart. s water
5 pounds pared potatoes, diced
I-1/4 pounds pared turnips, diced
1/2 pound peeled onions, chopped
6 ounces -l^.o'^r (1-3./ i cups)
2 pounds 'uriT.-med cabbage, shredded
4 tablespoons salt-
Remove the fat and cat the meat into cubes. Simmer in the water until
tender. Add the potatoes and turnips, and allow about 20 minuter for cook-
ing. Render the f n,t and cook the onions i it for cbout 10 minutes, stirring
frequently. Iviix the flour v/ith about one pint of cold stock from the meat.
Thicken the stew with this mixture, add the cabbage and salt. Cook for a few
minutes longer.
Total measure cooked, about 14 quarts; 56 servings, each 1 cup •
Total cost, wholesale prices,' :Ta'shingt on , D. C.', February 1934, $2.45;
per serving, $0.0437.
Cre.am of Potato Soup
8 pounds pared potatoes
1/2 pound peeled onions, chopped
2 cups cho-oped celery tops or
I--I/2 ■ teaspoons celery salt
V quarts water
5 quarts milk, and if desired,
10 ounces dried skim milk
1/2 pound butter or other
fat
1/4 pound flour (l cup)
2 quarts potato water
4 tablespoons salt
3 ounces parsley, chopped
Boil the potatoes, onions, ?nd celery tops if used in th^ 7 quarts of
water. When tender drain, reserving two quarts of the vegetable liquid, and
rice the potatoes. Heat the milk and add to it the blended flour and fat.
Stir and cook for about 10 minutes, then r'.dd the vegeta.ble liquid, the riced
potato, and the sea.sonings. Ee^t, and serve with the parsley sprinkled over
the soup. (To increase the milk solids in this recipe add 10 ounces dried
skim milk by mixing with the fluid milk) .
Total measure cooked, about 12 quarts; 54 servings, each 7/8 cup.
Total cost, wholesale prices, Washington, D. C, February 1934, $0.74;
-oer serving, $0.0137.
rl2-
Lima Beans wltli B,acon and Tomatoes
6 pounds dried lima "beans 2-1 1 2 poiands sliced bacon
9 quarts v/ater 1 ITo. 10 can tomato puree
2 tablespoons salt
Wash the beans and soak them overnight in the ^mter. Add the salt and ■
cook until just tender, in the water in which they were soaked, Brain. Cook
the ba.con until crisp and remove from the' fat. Break the bacon: into pieces
and add with the tomato puree to the beans. Mix well, add more salt if needed,
and some of the bacon fat.
Total • measure cooked, about 10-3/4 quarts; .56 .servings, each 3/4 cup.
Total cost, wholesale prices, Washington, D. Febitiary 1934, $1.32; per
serving, $0.0236. , .
Creamed Salmon and Noodles,,
4 Uo. 1 cans salmon ' 11 ounces flour (2-3/4 cups),
3 '-1/2 quarts milk .' . and if desired, 5 ounces
6 ounces butter or other fat dried skim m.ilk
1-1/4 pounds noodles or macaroni 2 ...teaspoons salt
Remove the bones from the salmon, feke a s>auce of the milk, fat, flour,
and salt. Heat the salmon in the sauce. Cook the. noodles or macaroni in
lightly salted boiling v/ater until tender, and drain. Serve the cres^jned
salmon over the noodles or r.\acaroni. (To increase 1he milk solids in this
recipe add 5 ounces of dried slrim nilk by sifting with the flour) .
Total measure cooked, about 13 quarts) '52 servings, ea.ch 1 cup.
Total cost, wholesale prices, Washington, B. C, February 1934, $0.93;
per serving, $0.0179.
Oatmeal Cookies
1/2 cup butter or other fat ' . 1/2 teaspoon salt
1 cup ^ugar 2 teaspoons cinnamon
1 e^g ■ • 1/2 cup milk
I-I/2 cups sifted flour, and, if I-1/2 cups fine oatmeal
desired, 1/3 cup dried skin milk 1 cup chopped seedless raisins
Cream the fat and sugar, and add the beaten egg. Sift together the dry
ingredients, except the oatm.eal, and add with the milk to the first mixture.
Add the oatmeal ond raisihs. Mix well. Drop, by spoonfulls onto a greased
baking sheet and bake to a golden brown in a moderately hot oven (3750 F.) .
Remove from the pan at once. (To increa.se the milk solids in this recipe
a.dd 1/3 cup dried skim milk by sifting with the dry ingredients).
Total measure cooked, 50, 2-l/^3-inch cookies, one per serving. Total
cost, wholesale prices, Washington, D. C, February 1934, $0.13; per
cookie; $0.0026.
-13-
Hermits
1 cup "butter or other fi-t 1 teaspcofn cirmamon
1- 1/2 cT-ips light bro>rn su.gar 1/2 tof^spocn soda
3 e^gs 1/2 toaspoon snlt
2- 3/4 craps sifted flcnir, and, if 3 cups c.ioppod sesdlecs
desirsd, 1/2 cup dried skim milk rr.isino
Cream the fat and su^.r, and o-dd the v.'3ll-bcaten eggs. Reserve 1 cup
of the flour to with tho rainlus, sift together the rerininixig ilOur»
and the cinnamon, soda, and sclt. Uix all together. Drop "by opoonfuls
onto a groasod "baking sheet pjid bake in a hot oven (400° F.) until lightly
bro\7ned. (To increase the milk solidi? in this recipe add 1/2 cup dried
skim milk by sifting with the dry ingredients).
Total measure, 50, 3-inch cookies, one per serving. Total cost. . whole-
sale prices, Washington, D. C, Fsbniary 1934, $0.24; per cookie;. ^0.0048.
Molasses Cookies
3/4 cup molasses 3 teaspoons baMng powder
lis cup butter or other fat 1/2 teaspoon soda
1 egg 1/2 teaspoon cinnamon
1/2 cup sugar ' l^'o teaspoon ginger
1/2 cup milk 1/2 teaspoon salt
2-3/4 cups sifted flour, and
if desired, 1/2 cup dried skim
milk
Heat the molasses and frt until the fat is just melted, and add to
the mixture of beaten egg, sugar, and milk. Sift together and add the
other ingredients. Dr'op by spoonfuls onto a greased baking sheet, and
bake in a moderate oven (350 Remove from the pan p,t once* (To
increase the milk solids in this recipe, add 1/2 cup dried skin milk ^y
sifting with the dry ingredients).
Total measure, 50, 3-inch cooldLes, one per serving. Total cost, whole-
sale prices, Washington, B. C, ]?ebruary 1934, $0.12; per cookie;, $0*0024.
J'OOD ECONOMICS SECTIOIT
it^OD UTILIZATION SECTION
APRIL 12, 1934.
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