by E Mooneyhan
SLICED FRESH PEACHES
Peaches are to be carefully peeled and sliced to order. Slice from stem to blossom end, from outside in to the peach stone, in quarter-inch segments.
Service—A La Carte—Serve peaches in compote ¾ full with sauce dish underlined with tea plate for service. Cream pitcher accompanies.
Table D’Hote—Serve in sauce dish 2/3 full underlined with tea plate. Cream pitcher accompanies.
STEWED FRESH RHUBARB
Peel each stalk and cut in one-inch pieces. Wash and place in cold water for one hour. Drain and place in pot with ¼ pint of water and ½ pound of sugar for each 2 pounds of rhubarb. Cover pot, place in oven or on back of range, and cook slowly for 20 minutes or until tender with each piece remaining whole. If strawberry rhubarb is used, it is unnecessary to peel; but otherwise prepare as above. Rhubarb and syrup should be a decidedly pink color when done and should be served with syrup in which cooked.
Service—Serve in sauce dish underlined with tea plate.
GLAZED PINEAPPLE RINGS
Place slices of pineapple into a buttered baking pan. Sprinkle with melted butter and powdered sugar. Place pan in oven and bake until glazed. Serve hot.
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BEVERAGES AND JUICES
Coffee is one of the most important items on our menu and every Chef should be proud of the coffee he serves to our patrons. It is the Chef’s duty to see that the coffee is made correctly and it must be made personally by the Chef.
Be sure urn is clean, hot, and ready for service. Never start to make coffee until urn is absolutely clean.
Use only fresh, briskly boiling water.
Use exactly the right amount of water. Too much or too little will ruin the coffee.
Place one pound of coffee in clean coffee bag. Pour over this coffee two gallons briskly boiling water.
Allow water to run through bag.
After coffee has completely run through, draw off and repour over grounds the second and third time.
Remove bag from urn when coffee is ready to serve, disposing of all the grounds. (Never put fresh coffee in bag with used grounds).
Wash bag (no soap), in clear warm water then in cold water and bag will be ready for next making of coffee.
Make fresh coffee for each meal. Do not attempt to hold coffee over from one meal to the next.
At least once each day, and before arrival at cut-out or layover point, wash coffee urn thoroughly with and urn cleaner and hot water. Rinse well and drain off. Leave cover off.
COMPLIMENTARY DEMITASSE COFFEE AT BREAKFAST TIME
This service must be extended to every guest in the dining car at breakfast time in all our trains. The guest is not to be asked if this coffee is desired; it is to be brought out by the waiter at the time glass of ice is placed on the table for the guest.
ICED TEA
With Table D’Hote meals, serve iced tea glass filled to capacity with cracked ice underlined with sauce dish with section of lemon alongside of glass, one pot of hot water with tea bag inserted, iced teaspoon for service. A La Carte same service except extra pot of hot water is to be served.
HOT TEA
With Table D’Hote meals serve pot of boiling water. Tea bag not to be inserted in pot. Place tea bag on edge of saucer. Slices of lemon in sauce dish or cream as desired. A La Carte same service except extra pot of boiling water is to be served.
SANKA
Serve pot of hot water, two packages of Sanka in sauce dish. Cup and saucer for service.
COCOA, POSTUM, ETC.
To be served in tea pot. Cup and saucer for service.
COFFEE
To be served in coffee pot at all times. Cup and saucer for service.
MILK
Unopened container and empty glass to be brought to table. Container to be opened and milk poured by waiter at table.
FRUIT JUICES (KEEP COLD AT ALL TIMES)
Fill juice glass to capacity. Underline with doily on tea plate. With tomato juice serve section of lemon.
In case of double order of fruit juice fill water glass to capacity; underline with doily on tea plate.
ORANGE JUICE (FROZEN)
This juice (concentrated form) comes in 28-ounce cans, and each can will make 4 quarts of juice; therefore most diners will not need to have over 2 cans at one time on the car. It is important that you order only enough each time to take care of your needs until you again pass Jacksonville or Washington. This concentrate must be kept frozen until it is mixed. On our new lightweight dining cars it will be satisfactory to store this concentrated orange juice in the freeze box. On all other cars it is necessary that juice be mixed as soon as received and instructions for mixing and handling followed to the letter.
Each diner to be provided with three, 1-gallon jars with tops.
As soon as crew reports or supply is placed on diner, pantryman or his assistant will mix the entire amount, except on new lightweight cars where juice may be mixed as needed.
Open can and pour contents into clean gallon jar. Fill empty can three times with cold water pouring onto concentrate. Stir concentrate as you add the water.
Pour juice back and forth between gallon jars to introduce air into juice.
Store in pantry refrigerator. Shake before using.
Stewards are to inspect this juice daily to see that taste is right and satisfactory for service.
COCOA
To be served in tea pot, about 1½ cups. Cup and saucer for service.
4½ teaspoons cocoa
4½ teaspoons sugar
Dash of salt
½ cup water
1 cup milk
Mix cocoa, sugar, salt, and water in saucepan. Then bring to boil and boil gently for 2 minutes, stirring constantly. Add milk and heat. Do not boil. Pour into hot tea pot and serve piping hot.
BREAKFAST ITEMS, EGGS, OMELETS, ETC.
BREAKFAST—ALL TRAINS
Cook to order as far as possible. Make toast fresh. Do not fail to serve demitasse coffee. Chefs study instructions (General Order No. 27) and make coffee correctly. Keep urns clean. Remove coffee bag after coffee is made. Wash out coffee bag after each use in clear water (no soap).
Complimentary demitasse coffee at breakfast time. This service must be extended to every guest in the dining car at breakfast time in all our trains; the guest is not to be asked if this coffee is desired; it is to be brought out by the waiter at the time glass of ice is placed on the table for the guest.
Failure on the part of the steward or waiter to follow these instructions will result in disciplinary action being taken.
BACON
While it is realized that in heavy trains it will be hard to broil bacon to order, nevertheless the system of dumping one or two pounds of bacon in the frying pan, allowing it to fry with the net result that about 10 to 15 percent will break, curl up, and look messy when served, must be stopped. Hereafter, on heavy trains chefs will place ready sliced bacon neatly on baking pan, cook partially in the oven to break the grain of the meat, and finish up on the broiler. Bacon thus cooked will look more appetizing, will not crumble or curl, will show better on the plate, and will repay you in better percentage for the extra effort.
CHICKEN LIVERS, SAUTE, WITH BACON STRIPS
Serve sautéed livers on two triangular pieces of freshly made toast with three strips of bacon.
CREAM CHIPPED BEEF ON TOAST
Shred slightly and immerse in boiling, unsalted water, for half a minute, shaking well to separate pieces of beef. Drain and place in rich cream sauce, thick enough to adhere to the chipped beef. Mix by tossing contents of pan and let simmer for a few minutes before serving. Season with white pepper only and no salt.
Service—On medium platter on one slice of freshly made toast cut diagonally, dress with melted butter and chopped parsley, garnish with sprig of parsley, hot dinner plate for service.
Quantity: 12 portions from each pound of dry chipped beef.
DEVILED E
GG
Boil egg twenty minutes. Place in cold water. When cool, remove shells and cut eggs in half lengthwise. Remove yolks and mix them with just enough mayonnaise to make creamy, add salt and pepper to taste, a little dry mustard and a few drops of white vinegar. Mix thoroughly, then stuff the whites of the eggs with the yolks. A little paprika on each egg before serving.
OMELET WITH CHICKEN LIVERS
(Serve on service plate). Sauté livers, 3 or 4 to the order. Plain omelet, livers at each end of omelet. Garnish parsley and pickled beet. One vegetable on service plate, one in baker.
OMELET WITH FRIED TOMATO SLICES, BACON STRIPS
Place omelet in center of hot service plate. Garnish one side of omelet with three slices fried tomato, each slice overlapping the other, cross the strips of bacon over the top of omelet. Sprig of parsley.
OMELET WITH SAUCE CREOLE
Prepare plain omelet. Before folding, place a tablespoon of drained Creole Sauce in the center, and fold. Place omelet in center of hot dinner plate with a triangular piece of dry toast on one side and one tablespoon of Creole Sauce on the other. Garnish top of omelet with alternating strips of green pepper and pimento, using two of each. Sprig of parsley. (See recipe for Sauce Creole).
SPANISH OMELET
Prepare same as for plain omelet. Before folding, place a tablespoon of drained Spanish Sauce in the center, and fold. Place omelet in center of hot dinner plate with a triangular piece of dry toast on one side and a tablespoon of Spanish Sauce on the other. Garnish top of omelet with alternating strips of pimento and green pepper, using two of each.
OMELET WITH TANGY CHEESE SAUCE, CRISP BACON STRIPS
Make regular cheese omelet using rarebit cheese for this purpose. Cross two strips of bacon over top of omelet. Sprig of parsley and slice of tomato for garnish.
OMELET WITH CREAMED TURKEY AND MUSHROOMS
Add equal amounts of white and dark turkey meat, diced, and mushrooms in a well seasoned cream sauce. Prepare a plain omelet as usual and just before folding, place one kitchenspoon creamed turkey and mushrooms inside omelet, and place one small kitchenspoon creamed turkey on side of omelet. Garnish with parsley. 1 kithcenspoon – 4 tablespoons.
POACHED EGGS WITH CHEESE SAUCE, CRISP BACON STRIPS
Place two poached eggs on two round slices of toast on hot service plate and cover with cheese sauce. Garnish with two slices of crisp bacon and a well washed branch of crisp parsley.
Do not cover with cheese sauce or garnish with bacon until the waiter is ready to take the order to the guest. Cheese sauce must be piping hot when placed on the eggs.
CHEESE SAUCE
Use same cheese, melted, that you use for Welsh Rarebit. In case you run out of this type of cheese, make cheese sauce as shown in recipes under “Sauces”.
POACHED EGGS, CHEESE SAUCE, FRIED TOMATO
Place two poached eggs on two round slices of toast on hot service plate and cover with cheese sauce. Garnish with two slices of fried tomato and a well washed branch of crisp parsley.
Do not cover with cheese sauce or garnish with tomato until the waiter is ready to take the order to the guest. Cheese sauce must be piping hot when placed on the eggs.
SCRAMBLED EGGS WITH FRIED TOMATOS AND ASPARAGUS SPEARS
Scramble two eggs to each order. Cook to order only. Place asparagus spears in butter. Season with butter. Simmer until hot. Serve three canned asparagus spears and two slices fried tomato with each order.
Serving—On hot service plate, eggs between two triangular pieces of dry toast. Three asparagus spears on one side of eggs and tomato slices on other side of eggs. Garnish with sprig of parsley.
KIPPERED HERRING WITH SCRAMBLED EGGS
Place fish on pie tin, sprinkle with melted butter, and heat in hot oven. Serving—Place scrambled eggs in center of dish, one kippered herring on half slice of toast on one side, sprig of parsley on the other.
BOILED HAM HASH WITH POACHED EGG-1 Portion
2/3 cup ground boiled ham
2/3 cup boiled potatoes (chopped fine)
2 Tablespoons onion (chopped fine)
3 Tablespoons ham stock
Pepper to taste
Sauté onions in butter. Mix sautéed onions and all other ingredients together thoroughly. Fry to a light brown. Shape like an omelet.
Service—Serve on hot service plate with a poached egg on top. Garnish with a sprig of parsley.
HAM—Half portion—1 4 ounce slice.
HAM—Full Portion—2 4 ounce slices.
SAUSAGE
Use links only—14 to16 per pound. Serve 3 sausage links with Club Breakfast orders, or with eggs A La Carte.
A La Carte orders—Serve 6 links on hot medium platter with toast strips between each link. Garnish platter with sprig of parsley.
SEE BREADS, TOAST, ETC., FOR GRIDDLE CAKE AND FRENCH TOAST RECIPES, ALSO SERVICE OF CEREALS.
COUNTRY HAM BREAKFAST
Country Ham Breakfast slips are to be attached to the menus and removed only when the supply of Country Ham is exhausted.
A specially smoked ham is to be used for this breakfast, and will be furnished to you in 3-ounce portions. It must be used for no other purpose; and should be carried in the trip report under “Ham, Va.”
The ham shall be cooked to order, fried slowly, and not overcooked. Never boil or broil this ham or cook in advance. After removing the ham from the frying pan, add a very little flour and sufficient water to make a thin gravy. Grits should be cooked in accordance with the directions on the package, and a baking dish full served, with a tablespoonful of gravy over the top.
BROWNED TURKEY HASH WITH FRIED EGG
3 cups small diced dark turkey meat
3 cups small diced boiled potatoes
1 large green pepper, diced fine
1 large onion, diced fine
(Above ingredients should not be larger than ¼ inch in size)
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup of shortening
Braise onions and green pepper in shortening but do not brown. Add potatoes and turkey and blend well with salt and pepper. Heat thoroughly under constant stirring. Brown to order like Corned Beef Hash. Serve with egg on top.
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BREAD, MUFFINS, TOAST, GRIDDLE CAKES, FRENCH TOAST, FRITTERS, ETC.
BREAD, MUFFINS, ROLLS, AND CRACKERS
Individual service to each guest. Serve on doily on tea plate.
TOAST (Table D’Hote)
Individual service to each guest. Two (2) slices (not trimmed), cut diagonally with each slice overlapping the other, underline with doily on tea plate, ramekin of jelly or marmalade on side of same plate with toast.
TOAST (A La Carte)
Same service except three (3) slices.
GRIDDLE CAKES
Beat together 3 eggs, 1 teaspoon salt, 2 Tablespoons sugar. Add one pint milk, 2 cups flour, and 2 level Tablespoons baking powder and mix thoroughly. Lastly add 6 Tablespoons melted butter. Judge your requirements, and increase or decrease weights and measures proportionally to make as much batter as you think you’ll need.
Service—To be served on hot tea plate covered with cake cover. Hot service plate for service.
CHEESED BREAD CRUMBS
Mix 2 cups grated Parmesan Cheese with 5 Tablespoons white bread crumbs.
FRENCH TOAST
Slice the bread one inch thick, then cut each slice in two diagonally, prepare in the regular manner, and then dust lightly with powdered sugar. Serve four of the triangular pieces for Table D’Hote orders and six of the triangular pieces for A La Carte orders. Serve both A La Carte and Table D’Hote orders on hot medium platter with hot breakfast plate for service.
CEREALS (DRY)
Oatmeal bowl underlined with tea plate. Cereal box to be cut through on three sides in pantry and served on tea plate.
CEREALS (HOT)
Serve in oatmeal bowl underlined with tea plate.
&nbs
p; BANANA MUFFINS
Mix 7 cups flour, 8 teaspoons baking powder, 1 teaspoon soda, 3 teaspoons salt, and sift to combine.
Cream 1 cup shortening and add 1 1/3 cups sugar and 4 well-beaten eggs. Beat thoroughly, then add 4 cups mashed bananas and dry ingredients (sifted flour, etc.) by alternating 1 cup bananas and one cup flour, etc. Mix until smooth. Put into muffin pans and bake in moderate oven for 20 minutes.
BRAN AND RAISIN MUFFINS
Place one cup of raisins in hot water and let stand until plump. Drain. Add raisins to one pound of “Bran Muffin Mix”, prepared according to box directions.
