by E Mooneyhan
¾ cup celery, chopped
1½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon paprika
Mix all ingredients together then add just enough mayonnaise to bind together. Top with teaspoonful of mayonnaise, at time of service, garnish with two strips of pimento, placed crosswise, on top of mayonnaise.
A LA CARTE: Mold 2/3 coffee cupful and turn out on cold, lettuce lined, oatmeal bowl. Underline with tea plate. Cold tea plate for service. Saltines on doily lined tea plate.
SALAD PLATTER: Same instructions except turn out on lettuce leaf in center of cold medium platter. Place liberal portion of potato stix on one end of platter and 3 slices of tomato, overlapped, on other end of platter. Garnish with one hard cooked egg cut in quarters and sprig of parsley. Saltines on doily lined tea plate.
TUNA FISH SALAD – 2 portions
1¼ cups tuna fish (one 7 ounce can) flaked
¾ cup celery, chopped
1½ tablespoon capers
1 tablespoon stuffed or green olives, chopped
1½ teaspoon lemon juice
½ teaspoon salt
½ teaspoon paprika
Combine tuna, celery, ½ tablespoon capers, olives, lemon juice, salt, and paprika. Mix well and add just enough mayonnaise to bind together. Top with teaspoon of mayonnaise at time of service, garnish with 2 strips pimento, placed crosswise on top of mayonnaise and the remaining 1 tablespoon of capers.
A LA CARTE: Same service as salmon salad.
SALAD PLATTER: Same service as salmon salad
SHRIMP SALAD, SALTINES – A La Carte
Mold 2/3 bullion cup of salad and turn out in cold compote lined with crisp lettuce leaves. Place ½ teaspoon mayonnaise on top of salad, and garnish with 2 strips of pimento on top of mayonnaise in form of a cross. Cut ½ hard boiled egg in two, lengthwise, and place pieces on opposite sides of salad. Use cold tea plate for service. Saltines on tea plate underlined with doily.
DESSERTS
NOTE: On menu, cheese is not listed as a dessert, but it is permissible to serve cheese as a dessert on fixed-price meals.
CHEESE (wrapped)
Serve cheese on lettuce leaf on tea plate (do not unwrap). Crackers arranged on each side of cheese.
APPLE COBBLER
Line a deep baking pan with pie dough rolled 1/8 inch thick, and fill 1½ inches thick with apples, prepared in the same manner as for pies. Cover with sheet of pie dough the same thickness as the lining, make several incisions, brush with regulation water and butter mixture, and bake until top and bottom are well browned and apples are thoroughly cooked.
Service – Cut in 2½ inch squares and serve in sauce dish underlined with tea plate, with a spoonful of sauce made from apples.
BREAD AND BUTTER PUDDING
Cut bread in ½ inch slices, and add a small amount of steamed, seedless raisins. Place in pudding pan and cover with a custard made as follows:
To a quart of milk, add 4 eggs, ½ teaspoon salt, ½ cup sugar, and 2 teaspoons vanilla.
Dot top with butter, sprinkle with ground nutmeg, and bake in a medium oven until custard is set. Serve 1½ basting spoons in sauce dish underlined with tea plate and with lemon or vanilla sauce poured around the pudding.
BROWN BETTY, FRUIT SAUCE
Butter pudding pan, break white bread loosely into small flakes and spread evenly over bottom of pan. Cover with layer of sliced apples, sugar heavily, season with cinnamon and nutmeg, and dot with butter. Repeat until pan is filled, finishing with bread. Brush with butter and bake in oven until nicely browned and done. Serve 1½ basting spoons in sauce dish underlined with tea plate and cover with fruit sauce. See recipe for fruit sauce.
CHOCOLATE PUDDING
Use prepared pudding mix.
GRAPE NUT PUDDING
1 Qt. boiling milk
1 teaspoon vanilla
5 eggs
1 cup sugar
Pinch salt
3 individual packages Grapenuts
Beat together eggs, sugar, salt, and vanilla. Add milk and Grapenuts. Bake in moderate oven until pudding is set.
GINGERBREAD, VANILLA SAUCE
Use gingerbread mix, serve hot in sauce dish, underlined with tea plate. Vanilla sauce over top. See recipe for vanilla sauce.
ICE CREAM WITH WAFERS
Ice cream in sauce dish on doily on tea plate. Two wafers on same plate.
ICE CREAM, CRUSHED STRAWBERRIES
Use softer berries, which are not spoiled, for this purpose.
ICE CREAM WITH RED CURRANT SAUCE
1 pound currant jelly
4 ounces water
Juice of half lemon
One pound red currant jelly in saucepan, add the water and lemon juice, and cook together until of a syrup consistency. Strain through China cap and cool. Transfer to a clean jar and keep cool in chill box. Serve tablespoon over top of ice cream.
JELLO WITH MIXED FRUIT
Mix drained canned fruit cocktail with jello.
ORANGE MARMALADE PUDDING
3 qts. kitchen milk
1½ cups sugar
½ teaspoon salt
12 eggs, separated
2 tablespoons lemon juice
3 cups orange marmalade
24 slices day old or stale bread
Scald milk and add to beaten egg yolks and sugar. Add lemon juice and salt. Pour mixture over the bread which as been cut into one-inch squares, slightly toasted, and placed in a large, well buttered pudding pan. After pouring custard over bread, allow it to stand for 10-15 minutes before placing it in the oven. Bake in medium oven about 40 minutes or until a fork placed in the center of pudding and removed shows the custard is set. Remove from oven, spread top of pudding generously with orange marmalade, and cover with meringue prepared from the egg whites beaten stiff with one cup of sugar added. Brown in oven. Serve warm or cold.
Service – A La Carte: serve 2 basting spoons in oatmeal bowl underlined with tea plate.
Table D’Hote: Serve 1 basting spoon in oatmeal bowl underlined with tea plate.
FRESH PEACH SHORTCAKE – 24 orders
Peel and slice the peaches. Cover with sugar and a little grated lemon rind. Mix well gently before using for shortcake. To make shortcake: ½ pound hard butter, ½ pound shortening, 2 pounds flour, 3 heaping teaspoons baking powder. Rub in first the butter and then the shortening, add enough cold milk to make a medium dough. Roll out and bake in baking sheet or meat pan to be one inch thick when done. Cut in squares and split in the middle. Give liberal portion of fruit in center. Cover top layer with sliced peaches and top with whipping cream.
RICE AND RAISIN PUDDING –16 portions
6 eggs
1½ quarts milk
3 cups cooked rice
1½ cups raisins
1½ cups sugar
¾ teaspoon salt
½ teaspoon nutmeg
¾ teaspoon vanilla
Beat milk and eggs together with whip. Then fold in remaining ingredients. Bake in moderate oven until custard is set.
Service: Serve in a sauce dish, underlined with a bread and butter plate. Serve cream on side.
SPICE CAKE, VANILLA SAUCE
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1½ teaspoons nutmeg
1 cup buttermilk
Cream together the sugar and butter. Add eggs and mix until combines. Mix the dry ingredients together. Alternate adding the dry ingredients and the buttermilk to the butter and sugar mixture. Mix well as each is added. Pour into a greased and floured 9x13 pan. Bake in a moderate oven for 40-45 minutes or until done.
Serve liberal size portion in a sauce dish, pour vanilla sauce over cake just before serving. See recipe for vanilla sauce.
STRAWBERRY SHORTCAKE, WHIPPED CREAM
3 cups flour
4 ounces butter
½ cup sugar
3 teaspoons baking powder
Pinch salt
1 cup milk
Strawberries, crushed and sweetened
Whipping cream
Rub butter into flour, add sugar and salt, fold in baking powder, and stir in milk, making a firm dough. Roll out on pastry board ½ inch thick. Cut round cakes about 3 inches in diameter. Set on buttered baking pan far enough apart to keep from joining, and bake in hot oven.
Service – Split cake into two layers. Pour strawberries first over bottom and, after closing, pour some on top. Garnish with whipped cream, and a whole strawberry. Cakes must be freshly baked.
TAPIOCA PUDDING, VANILLA SAUCE
¾ lb pearl tapioca
1 qt milk
3 eggs
½ lb sugar
4 oz butter
2 tsp lemon extract
Wash tapioca then soak in cold water for one hour, then drain. Add butter to milk and bring to boil. Stir in tapioca and let simmer until thoroughly soft and of transparent appearance. Remove from range and allow to cool a while. Beat eggs, sugar, and lemon extract well together and stir into tapioca. Place mixture in buttered pan, set pan in larger pan half-filled with water and bake until firm. Serve in sauce dish underlined with tea plate, See recipe for vanilla sauce.
ALL CHEFS ARE TO FOLLOW THESE INSTRUCTIONS IN MAKING PIE CRUST. EACH CHEF WILL BE EXPECTED TO HAVE THIS RECIPE WITH HIM AT ALL TIMES WHEN ON DUTY FOR READY APPEARANCE.
PIE CRUST – Makes 3, 10 inch pies
6 cups flour
3 cups shortening
1½ cups ice water
1 tablespoon salt
Sift flour and salt together in mixing bowl. Cut in shortening and work until well mixed and of a coarse grain. Add ice water and mix well together. Put dough into a solid lump. Any dough not needed at time mixed should be covered with a damp towel and put in refrigerator for later use.
APPLE PIE – Three 10” pies
9¾ cups canned pie apples
3 cups sugar
3 pinches salt
1½ cups water
1 teaspoon grated nutmeg
¾ teaspoon ground cinnamon
3 ounces butter
Line 10” pie tin with pie crust.
Bring 1½ cups water to boil, add 3 cups sugar, 3 pinches salt, 1 teaspoon nutmeg, and ¾ teaspoon ground cinnamon and continue to boil until you have a thin sugar syrup.
Measure out 9¾ cups canned pie apples, add the thin sugar syrup and place on stove cooking for 10 minutes. Remove from stove and fill pie tins.. Dot top of apples with one ounce of butter for each pie. Dust apples very lightly with flour. Place top crust on pie and brush with egg wash. Cut several small slits in top crust to allow steam to escape. Bake in a medium oven until the top crust is a golden brown.
NOTE: Be sure to use the exact amounts of nutmeg and cinnamon as shown above for three pies.
BLACKBERRY PIE
Use canned berries unless otherwise specified. Do not thicken with corn starch, use flour.
BLUEBERRY PIE
Use canned berries. Do not use corn starch to thicken. Use flour.
CHERRY PIE
4 cups canned cherries, drained [reserve the juice]
1 cup sugar
¼ cup flour
¼ teaspoon salt
½ cup reserved canned cherry juice
To four cups of drained cherries add 1 cup sugar, ¼ cup flour, ¼ teaspoon salt, and mix well. Line a pie plate with pastry and put in cherry pie mixture. Add ½ cup cherry juice. Strip the top with ½ inch wide strips of pastry and brush with egg wash. Bake in a hot oven. Do not use corn starch.
ATLANTIC COAST LINE RAILROAD COMPANY
DINING CAR DEPARTMENT
WASHINGTON, DC
October 13, 1948
STEWARDS AND CREWS:
October 18-23, inclusive, is National Cranberry Week. During this period, we will feature Cranberry Pie, which is to be made according to the recipe given below. Slips to be attached to the menu will be furnished.
CRANBERRY PIE
Ingredients for 4 pies
5¼ cups seedless raisins
6 tablespoons ground orange rind
1 No. 10 can of Whole Cranberry Sauce
Plump raisins by simmering in boiling water for 5 minutes. Drain off water. Wash oranges and remove all blemishes (about 8 oranges, large). Peel, removing only the thin yellow outer rind. Grind or chop finely. Combine cranberry sauce with orange rind and raisins. Will yield 4 pies.
J. J. PEACOCK
GENERAL SUPERINTENDENT, DINING CARS
CRANBERRY PIE
Use No. 10 cans of pie cranberries. Cross top of pie with narrow strips of pie paste (lattice shape) drawn through an egg wash.
MINCE PIE
Order from commissary. Serve hot. Try to keep an apple pie or two available for those patrons who may not want mince pie. Instruct waiters accordingly.
FRESH PEACH PIE—1 pie
4 pounds peaches
½ cup water
½ cup sugar
Place the sugar and water in a saucepan and bring to a boil. Peel peaches carefully; cut in halves and remove pits. Place peaches in syrup and cook slowly until tender; then remove from syrup and drain well. Place peaches flat in lined pie tin and dot with small pieces of butter. Cover with top crust; brush with egg wash and bake as usual.
PUMPKIN PIE—2 pies
1½ cups sugar
2 cups milk
4 eggs
½ teaspoon salt
3½ cups pumpkin
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon ground allspice
Mix sugar, spices, and salt. Add pumpkin and mix again. Add milk. Stir in well. Let this set for at least one hour before adding eggs. Mix in eggs thoroughly. Fill shells and bake in hot oven for 35 minutes.
RAISIN PIE
5 cups of raisins
5 cups of water
Grated rind and juice of 1 lemon
2 tablespoons flour
1 cup sugar
2 tablespoons butter
Cook raisins in the water until soft. Mix flour and sugar and add to raisins, stirring until well mixed. Add lemon and butter. Let cool, then fill pies. Moisten the edges of the bottom crusts with a little water and cover pie with top crust in which 2 or 3 holes have been cut to let steam escape. Brush with egg wash and bake in hot oven until well done and browned.
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FRUITS
BAKED APPLE WITH CREAM
Use 80-size apples, as furnished. [These would be large apples]. Core, being careful to remove all seeds and pith. Pare one-third of the skin from the blossom end, and score with silver table fork. Place in pan, scored end up, with one cup of water and one stick of cinnamon for each pan. Fill cavity of each apple with sugar and sprinkle scored surface with sugar. Place on top rack in hot oven until slightly glazed, then lower to bottom of oven. Sprinkle apples lightly with sugar to promote glazing and baste frequently until done. Remove from oven and let cool slightly and baste until syrup adheres to the apples, which gives a further glaze. Remove apples to a clean pan. Into the pan in which the apples were baked, add one-half cup water and boil ten minutes, then strain.
Service—Serve one apple in oatmeal bowl and pour over it one basting spoonful of the syrup in which the apples were cooked. Underline oatmeal bowl with tea plate. Pitcher of cream on table for service.
SLICED BANANAS WITH CREAM
One whole banana to order, served in sauce dish, underlined.
BERRIES WITH CREAM
Serve in sauce dish underlined with tea plate, 4 portions to the pint. Berries to be picked then washed by placing berries in saucepan of iced water, then lifting out gently and draining dry on a towel. Remove all blemished berries.
FLORIDA GRAPEFRUIT, MARASCHINO
Before service of grapefruit, pour a li
ttle maraschino juice over grapefruit and top with ½ cherry.
MELON OR GRAPEFRUIT (A LA CARTE OR TABLE D’HOTE)
Serve thoroughly chilled.
Cut skin off bottom of melon or grapefruit so that fruit will sit evenly on plate; underline with doily. Finger bowl to be served at time of service for all melon or grapefruit, section of lemon with honeydew.
CANTALOUPE
Quantity—A La Carte—half of an average sized melon.
Table D’Hote—1/3 or ¼ melon, depending on size.
ORANGE SLICES
Slice oranges in ¼ inch slices. Place in pan, sprinkle with brown sugar and cinnamon. Place in oven and let heat until sugar is melted. Serve 2 slices hot with chicken.
