Atlantic Coast Line Railroad

Dining Car Cookbook

By E. Gordon Mooneyhan

Atlantic Coast Line Railroad

Dining Car Cookbook

Copyright 2016

E. Gordon Mooneyhan

Published by

Sea Island Publishing

P.O. Box 2328 

Myrtle Beach, SC 29578-2328 

ISBN-13: 978-1539099123

ISBN-10: 1539099121

Cover Photo: The kitchen crew on an Atlantic Coast Line Dining Car poses in their workspace. The typical dining car kitchen measured about seven feet wide and twenty to twenty-five feet long.

Index

Forward by Howard Gillespie                                                1

Soups, Appetizers, and Cocktails                            5

Fish and Seafoods                                                  21

Poultry                                                                                 33

Meats-Beef, Corned Beef                                    49

Meats-Lamb                                                                  61

Meats-Veal                                                                67

Meats-Pork                                                                  73

Meats-Ham                                                                  81

Vegetables                                                                  87

Salads                                                                              99

Desserts                                                                         113

Fruits                                                                            125

Beverages and Juices                                               129

Breakfast Items Eggs, Omelets, etc.          133

Breads, Muffins, Toast, Griddle Cakes,        1

French Toast, Fritters, Etc.                                   141

Dressings (Salads, Poultry, Meats)           149

Sauces (Meat, Fish, Chicken, Desserts)    153

Sandwiches                                                            161

Miscellaneous                                                            167

Hitching Post Foods                                              171

FORWARD

Eating a meal is of course part of our existence and we have to have food to survive.  Outside of this basic necessity throughout generations, a fabulous meal and experience is often a cherished memory.

As railroads evolved into the 20th Century the Dining Car became a necessary part of every long haul train in order to maintain the schedules.  If you talk to those of earlier generations who traveled by train in the 1920s through 1960s the trip to the dining car was often an experience in opulence and sumptuous satisfaction from a delicious meal served with precision and prepared with passion.  There simply isn’t anything like enjoying a great meal in the ambience of a dining car.

Each individual railroad had its own unique brand for passenger operations and the dining car menus often reflected the regional flavors of the territory through which the trains operated.  The Atlantic Coast Line Railroad spanned a rich history from the continued evolvement of smaller railroad acquisitions in addition to the double tracked Richmond, Virginia to Jacksonville, Florida main stem feeding a huge market in the sunshine state. 

Like other large railroads the Atlantic Coast Line’s food service was a well-managed consortium from the Superintendent of Dining Cars to the waiters serving the customers.  I entered the world too late to have an official meal on an ACL Dining Car but my love of passenger trains growing up led me to my first railroad job in on board service at Amtrak working the Silver Meteor and Silver Star out of the Miami Crew Base to New York.  Even in the later Amtrak era I gained tremendous appreciation for what goes into a successful dining experience and had tremendous respect for the efforts the ACL dining car crews put forth for customer satisfaction.

Outside of the culinary testing, preparing, selection, and menus the meal service took great care in every aspect along the way before it was served on a plate.  In tourist season, some ACL passenger trains were huge 18 car behemoths with two dining cars.  And I grew to appreciate that it was an exercise in estimation to predict what 400 passengers were going to choose off of a menu. 

The food commissary played a valuable role and in the ACL days there were several throughout their railroad system to replenish needs as appropriate enroute.  Stocking a dining car was an act of organized chaos prior to departure.  Everyone had assigned tasks and everything had an assigned space.  There were stashes of table cloths, cloth napkins, silverware, condiments, flowers for the tables, Breakfast, Lunch, and Dinner menus all of which had to be put away and ready for use along with setting up for the first call of the meal to be served enroute.  Table settings in themselves were a work of art with how all the plates and drinks would fit as was the specially folded napkins.

Then there was the wood for the wood stoves, the ice for drinks and food elements.  Last but not least was the food.  There was no such thing as ready mix salad or roasted chicken to heat up.  Everything came separate and was prepared on board to order by the gifted talent of Atlantic Coast Line Chefs.  This was accomplished in a narrow long kitchen with constant movement of the train.  Great care and finesse was instilled as boiling water sloshing in a kettle or peeling potatoes with a sharp knife required constant vigilance while the train operated at speed.

In addition to the culinary excellence were the waiters.  Taking orders, serving drinks, serving food, taking empty dishes back, and carrying serving trays while circumnavigating around other waiters and passengers coming, going, and passing through was an art form. The waiters used exquisite balancing in the legs and wrists to keep food and drink items from spilling.  A meal could be enjoyed at any speed from dwelling at a station to 90 mph or more depending on the time period. The waiters were very experienced and even if bumped could usually maintain tray balance which is incredible considering train speed of the era.

I recall reflecting at times while eating my dinner break meal as we swept north along ex-Atlantic Coast Line rails through Georgia on Amtrak’s Silver Meteor at 79mph of what it must have been like in 1957.  The ACL Timetable that year allowed passenger trains a maximum authorized speed of 100 mph north of Jacksonville, Florida on the double track all the way to Richmond, Virginia.  Only a handful of railroads in this era could ever boast they were the originators of truly fast food.

The Atlantic Coast Line’s corporate life ended with the merger into then rival Seaboard Air Line Railroad on July 1, 1967 forming the Seaboard Coast Line.  This book of recipes from the Atlantic Coast Line Railroad celebrates the great pride and cuisine of one of the great railroads of our time.  It is a salute to the hard work and professionalism of the Dining Car Department of the Atlantic Coast Line Railroad in carrying a delicious part of our history.

I’m sure you’ll enjoy creating these culinary delights.  Each recipe page was savored by hundreds of rail travelers a day in the era of the Atlantic Coast Line Railroad.  Dinner is served!

Thanks For Using Coast Line!

Howard Gillespie

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SOUPS, APPETIZERS, AND COCKTAILS

CONSOMME, ALEXANDRIA

Boil in salted water until done 3 carrots, 3 white turnips, and 3 outside stalks of celery cut in small dice. Add with one cupful of boiled white meat of turkey or chicken, cut in small dice, to 4 quarts of consommé.

CONSOMME, BRUMOISE

Boil in salted water until done 3 carrots, 3 white turnips, and 3 outside stalks of celery cut in small dice. When ready to serve, add a tablespoon of vegetables to each cup of consommé.

CONSOMME, CREOLE

Peel and cut in small squares two raw tomatoes and add to a quart of boiling consommé. Also add one cup of boiled rice. Season with a little pepper.

CONSOMME, JULIENNE

Cut carrots, turnips, and outside stalks of celery in julienne and cook until tender in salted water. Before serving a cup of consommé, add one teaspoon of these mixed vegetables to cup.

CONSOMME MAGADOR

Wash a stalk of celery and cut in small dice. Boil in salted water until soft. Then add to three pints of boiling consommé, and season well with salt and pepper, and serve with chopped parsley.

CONSOMME, PRINCESS

Add diced cooked chicken and peas to each cup of consommé before cooking.

CONSOMME, PRINTAMIERE

Consommé with an assortment of spring vegetables, cut in small dice and prepared as for Consommé Julienne.

CONSOMME SERVICE, HOT OR JELLIED

HOT-To be served in a bouillon cup underlined with tea plate, bouillon spoon for service, to be brought in at time of service and placed on side of plate. Crackers on tea plate underlined with doily.

JELLIED-Fill cold bouillon cup 2/3 full, underlined with tea plate with a section of lemon, bouillon spoon for service, to be brought in at time of service and placed on side of plate. Crackers on tea plate underlined with doily.

CLAM CHOWDER, MAINE STYLE

This is a concentrated clam chowder that comes in 51-ounce cans, making a little over 3 quarts of soup. Empty contents of one can into pan. Fill can with milk and add to chowder. Now add 3 tablespoons butter. Heat on range until piping hot but do not boil.

FRESH CLAM CHOWDER

30 clams

1½ cups diced celery

1½ gallons mild fish stock

1½ cups finely diced onions

½ lb diced salt pork

5 cups diced raw potatoes

¼ oz butter

Leaf thyme

Powdered sage

3 cups canned tomatoes, chopped coarsely

Fry pork in soup pot until crisp, then remove pork. Cook onions and celery in the pork fat until tender. Add butter and make a light roux. Cook for at least 10 minutes. Boil the clams in a separate pot for 20 minutes with just enough water to cover, then strain and save the juice. Chop the clams coarsely. Add the chopped tomatoes, the strained clam juice, the fish stock, and the raw diced potatoes to the roux. Season with one teaspoon of leaf thyme and a pinch of sage, and cook until the potatoes are tender. Finish the soup by adding the clams and simmer for a few minutes. Add freshly chopped parsley before serving.

CHICKEN GUMBO SOUP—Instructions for 2 gallons (40 portions)

2 kitchenspoons melted butter [1 Kitchenspoon = 4 Tablespoons]

¾ cup lean ham cut in ¼ inch dice

1 onion, chopped fine

3 green peppers, cut in ¼ inch dice

1 cup rice, boiled in salt water

2 gallons of chicken stock

½ gallon canned tomatoes, finely chopped

1 cup celery cut in ¼ inch dice

2 cans okra, cut in slices

Sauté ham, onions, celery, and peppers together in a little butter until the onions are soft. Add the stock and tomatoes and cook until the vegetables are well done. When soup is finished, add one cupful of diced chicken (cut in ¼ inch dice).  Lastly add the okra and let come to a boil once more. Season with salt and pepper. When serving, place a teaspoon of cooked rice in each cup.

CHICKEN MULLIGATAWNY SOUP

1 diced onion

1 cup raw rice

1 gallon chicken stock

2 cups peeled diced apples

1 diced green pepper

1 tablespoon curry powder

1 cup cooked diced chicken

Pinch cayenne pepper

½ cup flour

1 tablespoon lemon juice

Braise onions, green pepper, and rice in chicken grease or butter until onions are tender. Stir frequently to avoid browning the rice. Add curry powder and stir. Add flour and make roux, stirring for 10 minutes. Pour in boiling chicken stock and whip until smooth. Add cayenne pepper, salt and diced chicken. Simmer until the rice is done. Finish by adding the apples and juice of one lemon. Simmer until the apples are tender.

CHICKEN BROTH WITH NOODLES

Clear chicken broth with noodles added. Season to taste. Use fresh broth from chickens as far as possible, then use Le Gout chicken base.

ONION SOUP, CROUTONS

Use Le Gout onion soup. Just before serving place several croutons in each cup of soup. See recipe for Parmesan Cheese Croutons.

NAVY BEAN SOUP

3 lbs Navy beans

1 carrot

1 lb salt pork

1 pint tomatoes, finely chopped

2 medium onions

1 small stalk celery

1 cup flour

2 gallons rich stock

2 raw potatoes, cut in ½ inch cubes

Wash and sort beans. Add salt pork and raw ham bone, carrot, celery, and one onion. Cover with water and cook until beans are tender. Remove salt pork and ham bone, and 1 quart of beans for use as garnish. Pass remaining beans through Chinese strainer and add the stock. Cut salt pork into ½ inch squares and braise in pot until crisp, then add ½ cup finely sliced onion. Simmer until tender. Add flour and make a roux, cooking for about 10 minutes. Add the pureed beans and stock and stir until smooth. Potato cubes and the finely chopped canned tomatoes should now be added to the soup. Season with salt and white pepper and simmer until potatoes are tender. Add the quart of whole cooked beans previously reserved for garnish.

SCOTCH BROTH WITH BARLEY

1 kitchenspoon of shortening (1 kitchenspoon = 4 tablespoons)

2 cups onions, cut in ¼ inch dice

1 cup turnips, cut in ¼ inch dice

2 cups carrots, cut in ¼ inch dice

1 kitchenspoon flour

1 cup celery, cut in ¼ inch dice

1 cup cooked lean lamb, cut in small dice

1 gallon lamb broth, seasoned

½ cup barley, well washed

1 kitchenspoon chopped, well washed parsley

Preparation: Place the fat in a saucepan and melt. Add the vegetables and sauté for about 5 minutes. Add the flour and make a roux, cook for 5 minutes. Add lamb broth and barley and cook slowly until barley and vegetables are done. Lastly add the meat and parsley and season to taste.

CLEAR GREEN TURTLE SOUP, SHERRY

4 quarts consommé

Turtle meat—use all liquid and meat from 16 oz jar

3 oz sherry—USE BAR SHERRY ONLY

Preparation: Put consommé in large saucepan on fire and let come to a boil. Open jar of turtle meat and pour into small saucepan and heat. When hot, add all liquid from the jar of turtle meat to the consommé and let boil for 15 minutes. Cut up the turtle meat into ½ inch dice and put in clean quart jar. Strain over about 1 cup of the boiling consommé, then set aside to be used as directed for service. Add 3 ounces of the sherry to the boiling consommé and take from fire immediately. Soup must never boil after addition of wine. Strain soup very carefully through double thickness of clean cloth, wrung out in cold water. For each cup of soup add 6 pieces of turtle meat.

BISQUE OF OYSTER

1 quart oysters and 1 quart cream make 1 gallon of soup. Blanch oysters, skin, drain, and chop very fine. Strain juice. Slice onions and celery very fine and braise in butter. Sprinkle with flour, stir, and cover with oyster juice and some chicken stock. Let boil slowly for 40 minutes and strain. Add oysters and finish with cream. Salt and season to taste.

VEGETABLE SOUP

If there is not sufficient beef on car for stock, order beef bones from Washington or Jacksonville.

5½ cups canned tomatoes

1½ cups diced onions

1 cup diced raw carrots

1 cup diced raw celery

2 raw potatoes (whole)

½ cup peas

½ cup green beans

4 oz butter

1½ gallons stock

Wash and drain vegetables, except potatoes, and season. Sauté slowly for 20 minutes in butter, stirring frequently. Add canned tomatoes and stock. Drop 2 raw, whole, peeled potatoes in soup to absorb the acid from the tomatoes. Simmer until vegetables are tender. Skim. Season, remove potatoes and let stand ½ hour before serving.

CREAM OF ASPARAGUS SOUP

Use trimmings and heavy stalks of fresh asparagus well washed and cut up. Save spears for table service.

CREAM OF BROCCOLI SOUP

1 gallon chicken or turkey stock

2 medium onions

6 ounces butter or shortening

5 stalks broccoli

8 outside celery stalks

2 cups flour

2 quarts milk (skim)

¼ teaspoon mace

Slice onions and celery and chop broccoli heads, stems, and leaves into small pieces, saving about two heads of chopped broccoli for garnish. Braise in butter or shortening until tender. Do not brown vegetables when cooking. When tender, add flour, making a roux. Stir with wire whip and cook for ten minutes. Add hot chicken or turkey stock and milk, stirring as milk and stock are added. Simmer for thirty minutes and season to taste. Let come to boiling point and remove from fire and strain. Add the two heads of sautéed broccoli which you saved for garnish. Dot top with butter.

CREAM OF CELERY SOUP

2 medium onions

6 ounces butter or shortening

1 gallon chicken stock

4 whole bunches of celery

2 cups flour

2 quarts milk

¼ teaspoon mace

Slice onions and three whole bunches celery and braise in butter or shortening until tender. Do not brown or burn. When tender, remove onions and celery and reserve. Add flour to remaining grease, making a roux. Stir with wire whip and cook for ten minutes. Then add hot chicken broth and milk, stirring as milk and stock are added. Return vegetables to soup. Simmer for thirty minutes and season to taste. Let come to boiling point and remove from fire and strain. Dice remaining whole bunches of celery in very fine pieces and braise in butter until tender. Do not brown. Use for garnish by adding after soup has been strained. Dot top with butter. Serve croutons in each cup of soup.

CREAM OF CORN

2 small onions

6 ounces butter or shortening

1½ gallons chicken stock

4 cups grated green corn OR 3 number 2 cans of corn

8 outside stalks of celery

2 cups flour

2 quarts milk

¼ teaspoon mace

Salt and white pepper

Slice onions, celery, and use only 3 cups of fresh grated corn if fresh corn is used, or 2 cans of corn if canned corn is used. Braise all in butter or shortening. Cook until tender. Do not brown or burn vegetables while cooking. When tender, add flour, stirring it in with a wire whip, making a roux. Cook roux for 10 minutes. Add chicken broth and the milk (hot), stirring constantly as the milk and stock are added. Simmer for 30 minutes, season to taste. Let come to boiling point, remove from fire, strain. Sauté the remaining corn left from the above quantity of ingredients in butter until tender and use for garnish in soup when served. Make fresh daily.

CREAM OF LIMA BEAN SOUP

To 4 cans of lima beans add one diced carrot, one sliced onion, and one quart ham stock. Let cook until beans and other vegetables are soft, then force through a puree strainer. Then melt ½ cup butter and add ½ cup flour. Stir until smooth and add to boiling soup. Add 4 cups milk and bring to boiling point. Add 4 tablespoons butter cut in small pieces. Makes 16 servings.

CREAM OF MUSHROOM SOUP

2 small onions

6 ounces butter or shortening

1½ gallons chicken stock

1½ lb mushrooms

8 outside stalks of celery

2 cups flour

2 quarts milk

¼ teaspoon mace

Salt and white pepper

Wash, peel, cap, and cut thin slices from bottom stems of mushrooms. Chop in fine pieces both heads and stems. Slice onions and celery and add 1 pound of the fresh, washed, chopped mushrooms to butter or shortening. Braise until tender but do not brown. When tender, add flour, stirring it in with a wire whip, making a roux. Cook roux for 10 minutes. Add chicken broth and the milk (hot), stirring constantly as the milk and stock are added. Simmer for 30 minutes, season to taste, adding mace. Let come to boiling point, remove from fire, strain. Sauté remaining mushrooms in butter and add to soup for garnish.

CREAM OF MUSHROOM SOUP [after November 30, 1953]

Use Hains Cream of Mushroom soup. This will be furnished in Number 5 cans and requires the addition of milk. Read directions on the can and follow to the letter. One Number 5 can will yield about 22 portions.

CREAM OF PEANUT SOUP

Use one gallon of strong veal, chicken, or turkey stock, three pounds of peanut butter, working the peanut butter into a light roux in sauté pan. Add to stock and let simmer gently for one hour. Before serving add a little hot cream, to be mixed thoroughly with the soup. This soup must not, under any circumstances, be carried over from one meal to another, but must be made up freshly for each meal.

CREAM OF POTATO AND LEEKS

1 quart milk

Salt and pepper

1 cup diced potatoes

1 heaping tablespoon flour

½ cup diced leeks

1/8 lb butter

½ cup diced celery

Pinch celery salt

Boil leeks, potatoes, and celery together with sufficient water to cover. Boil water down to about one cup by time the potatoes are done. Thicken with flour and add salt and pepper to taste. Add milk and celery salt. Simmer for a few minutes but do not allow soup to boil after milk is added.

CREAM OF TOMATO SOUP

Use Campbell’s Tomato Soup, 51 ounce cans. Empty contents of can into pan. Fill empty soup can with cold milk and stir this milk into soup in pan. Do not use water. Heat to boiling but do not boil.

PUREE OF LENTIL SOUP

2 pounds lentils

3 chopped carrots

4 chopped onions

3 stalks celery, chopped

6 whole peppercorns

1 ham knuckle

2 gallons stock

1 clove garlic

4 cloves

2 bay leaves

Braise the ham knuckle, the chopped vegetables, spices, and the garlic in a small amount of shortening until tender then add the washed lentils, stock, and ½ gallon of water. Boil until lentils are well done. Remove one cup of lentils for use as garnish. Thicken remaining soup slightly with a roux of butter and flour. Season with salt and white pepper. Strain through Chinese strainer. Add to the strained soup the cup of lentils previously removed. Garnish each bouillon cup with 4 thin slices of frankfurter.

CELERY AND OLIVES—Table d’Hote

Cut heart of celery into four pieces. Serve two pieces and four olives to each person on a cold tea plate. Celery should stand in ice water before serving to assure it will be crisp.

STUFFED CELERY

Stuff celery hearts with blue cheese, Worcestershire sauce, etc. Use only hearts.

MIXED PICKLES

Line sauce dish with single lettuce leaf. Place four or five mixed pickles on lettuce and cover with shaved ice. Serve when soup or juice is brought in.

SMOKED SHAD, MAYONNAISE – (Four orders to the can)

Cold tea plate for service. Place shad on crisp, single leaf of lettuce, sprinkle with finely chopped onion and finely chopped egg yolk. Teaspoon of mayonnaise on top. Two saltines and wedge of lemon on side.

CLAM JUICE COCKTAIL

To each quart of clam juice add ¼ cup tomato catsup, ¼ cup lemon juice, ½ teaspoon of Tabasco sauce, and a pinch of celery salt. Shake well and serve thoroughly chilled in juice glass on doily-lined tea plate.

FRUIT COCKTAIL

Use stemmed cocktail glasses that have been thoroughly chilled. Fill cocktail glasses with cold mixed canned fruit cocktail. Top with maraschino cherry. Serve on doily-lined tea plate.

FRESH FLORIDA FRUIT COCKTAIL

Use fresh oranges, grapefruit, avocado, and banana. Add banana just before service so they will not turn black. Serve in cold stemmed cocktail glass, topped with cherry. Underline with doily-lined tea plate.

AVOCADO COCKTAIL

Split avocado, remove pit, peel, and cut into small cubes. Line cold cocktail glass with lettuce. Fill glass 2/3 full with cubed avocado. Cover with cocktail sauce made from equal portions of mayonnaise and chili sauce, sharpened with lemon juice. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side.

CRABMEAT COCKTAIL

Line cold cocktail glass with lettuce. Place 2 ounces crabmeat in cocktail glass and cover with cocktail sauce. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side. Care must be taken to insure that glasses, crabmeat, and cocktail sauce are cold. Pick all shell from crabmeat. A la carte: Same as above except use 3 ounces of crabmeat.

LOBSTER COCKTAIL

Line cold cocktail glass with lettuce. Fill cocktail glass 2/3 full with lobster meat. Cocktail sauce over top. Serve on doily-lined tea plate with 1/8 lemon wedge stuck on oyster fork on one side of plate and three crackers on other side.

MELON COCKTAIL

Use pineapple juice as the liquid for the cocktail. Cut melon in uniform dice. Place in crock. Add a little sugar and lemon juice. Keep in chill box. Serve in cocktail glass topped with maraschino cherry.

OYSTER COCKTAIL – Use smaller oysters

Line cold stemmed cocktail glass with lettuce. Place three count oysters in glass for Table d’hote service in cocktail glass and cover with cocktail sauce. Place cocktail glass on doily-lined tea plate. Oyster fork with 1/8 lemon on one saide of plate; three crackers on other side. A la carte service is same as above except fill glass to capacity with count oysters.

SHRIMP COCKTAIL – Table d’hote

Line cold stemmed cocktail glass with lettuce. Place three large or four medium shrimp in glass and cover with cocktail sauce. Place cocktail glass on doily-lined tea plate. Oyster fork with 1/8 lemon on one side of plate; three crackers on other side. Care must be taken to see that glasses, shrimp, and cocktail sauce are cold.

TOMATO JUICE COCKTAIL

½ cup tomato juice

¼ teaspoon Worcestershire sauce

1 dash celery salt

1 dash Tabasco sauce

Place ingredients into shaker. Add two or three pieces of ice and shake well until cold. Strain before serving.

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FISH AND SEAFOODS

FOR SEAFOOD COCKTAILS, SEE SOUPS, APPETIZERS, AND COCKTAILS

POACHED FILLET OF FISH

Place 1 bay leaf, 4 whole peppercorns, 4 allspice, 4 whole cloves, the juice of 1 lemon, and 1 small onion finely diced in a pot or pan. Fill pot half full of water, add salt, and let it come to a slow boil. Boil until the flavor of the onion and spices have blended; then add the fish and let it simmer slowly until done. Fish should be removed carefully to avoid breaking it.

BAKED FILLET OF FISH, SPANISH SAUCE

Sauté together with butter, ½ teaspoon paprika, 1 cup each sliced peppers, onions, and mushrooms, until soft. Then add 3 cups of canned stewed tomatoes. Season with salt and 1 teaspoon of sugar. Cover and let simmer until thick. No flour must be used to thicken this sauce; it must be reduced to the proper consistency.

BAKED FILLET OF FISH, CUBANAISE

After fillets have been prepared for baking, place over the top of each two thin slices of tomato, and then sprinkle with very finely chopped onion and green pepper. Add salt and a small amount of melted fat then bake in the oven until done.

BROILED RED SALMON STEAK –Cook to order

We will furnish salmon steaks from Washington, cut in 8 ounce portions. Serve 8 ounce portions. Dip steak in mixture of oil and paprika. Broil. Brush with lemon butter just before serving. Garnish with parsley and 1/8 lemon.

CODFISH CAKES WITH TOMATO SAUCE

Use Gorton’s ready to fry codfish cakes, 2 lb, 2 oz cans. Each can will make 16 cakes (8 orders). Drain on brown paper before serving. Serve 2 cakes to each order set in tomato sauce.

FRENCH FRIED FILLET OF FISH, TARTAR SAUCE, HUSH PUPPIES

Prepare fillets same as for pan frying. Fry in deep fat until brown and done, be sure not to burn. Place fillet on brown paper on towel to absorb excess grease before serving.

CREAMED FILLET OF FINNAN HADDIE

Fillets of smoked finnan haddie will be furnished to you. Boil for one minute in plain water. Then separate fillets into small pieces. Simmer in cream. Thicken lightly in cream sauce. Serve very hot in shirred egg dish with a toast point in each side of dish. Underline with tea plate, hot service plate for service.

MARYLAND CRAB CAKES, TARTAR SAUCE 

1lb = 5 servings

Carefully pick and remove all shell and particles from crabmeat. Flake and heat crab meat in butter, season with a tablespoonful of Worcestershire sauce, a teaspoonful of French mustard, salt, white pepper, and a pinch of cayenne. Seasoning proportions are for 1 lb of crabmeat. Combine crabmeat with a thick cream sauce into which 3 egg yolks have been blended. Mix well. Set aside to get cold then shape into cake form, 3 inches in diameter and ½ inch thick. Score with knife lightly, dredge with flour, dip in egg wash and roll in fine bread crumbs. Fry in hot deep fat until brown. Drain well before serving.

Service—On bed of cream sauce on a dinner plate place 2 cakes dressed with butter. Garnish with a sprig of parsley and 1/8 lemon cut from stem end to blossom end. Tartar sauce on small piece of lettuce on same plate.

CRAB MEAT AU GRATIN, EN CASSEROLE – 5 PORTIONS

1 lb crabmeat

½ cup grated cheese

5 slices freshly made toast

1 quart medium cream sauce

½ cup bread crumbs

4 oz butter

1 teaspoon paprika

Flake crabmeat and pick over carefully removing any bits of shell. Heat crab flakes in 2 oz butter until thoroughly warm, then add cream sauce and simmer 5 minutes. Season to taste. Combine bread crumbs with cheese and paprika. Place slice of toast on bottom of shirred egg dish and about 1½ kitchenspoonfuls of crabmeat mixture. Sprinkle generously with bread crumb-cheese mixture. Use remaining butter to dot top of each dish, and place in oven and bake until browned. Serve piping hot, underlined with tea plate.

FRIED SELECT OYSTERS, TARTAT SAUCE, COLE SLAW

Use count oysters, 6 to order. Season oysters with salt and pepper, roll in bread crumbs, shake well, dip in egg wash, and then roll again in bread crumbs. Gently press the oyster between your hands, bring careful not to break. Fry in hot shallow grease. Drain on brown paper before serving.

Service—Serve 6 oysters on 2 triangular pieces of toast on service plate, garnish with 1/8 lemon and sprig parsley. Tartar sauce on lettuce leaf on same plate. Cole slaw (molded) on same plate.

BROILED FLORIDA POMPANO, HAVANAISE

One whole 1 lb fish to order. Broil to order only. Havanaise sauce to be served on side in gooseneck. See recipe for sauce.

SHAD ROE WITH BACON, COLE SLAW

Serve one roe (half pair) to order with 2 strips bacon crossed over roe. Mold ½ egg of cup cole slaw and turn out on a single lettuce leaf on service plate. One vegetable on service plate and one in side dish. Garnish with piece of lemon and sprig parsley.

SARDINES, POTATO SALAD, COLE SLAW

Line cold medium platter with crisp lettuce leaves. Serve chilled sardines in opened can. Place can in center of platter. Mold ½ egg cup slaw and turn out on one end of platter. Mold ½ cup of potato salad and turn out on other end of platter. Two slices of tomatoes—one on each side of platter. Sprig of parsley for garnish. Cold service plate served to guest with platter. If guest requests hot vegetable also, serve in side dishes. Entire service from kitchen.

SCALLOPS

Each quart of scallops will average about 33 pieces. Cut the large scallops in half, cutting crosswise against the grain. Dredge in flour, dip in egg wash, roll in bread crumbs. Fry in hot fat until golden brown and thoroughly done. Do not burn. Place on brown paper to absorb grease.

Service—Serve 6 scallops on 2 triangular pieces of toast on hot dinner plate, dress with butter, garnish with 1/8 lemon (cut from stem to blossom end) and sprig parsley. Serve tablespoon of tartar sauce on small lettuce leaf on same plate.

FLORIDA SHRIMP CREOLE WITH STEAMED RICE, 8 SERVINGS

For preparation of shrimp:

5 pounds shrimp

2 teaspoons Old Bay seasoning

½ teaspoon red pepper

2 bay leaves

2 teaspoons salt

¼ cup vinegar

3 blades celery

Wash shrimp well in cold water and place in pot. Add remaining ingredients and enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.

For preparation of Sauce Creole:

2 onions, chopped fine

4 blades celery, chopped

¼ cup melted butter

1 cup puree of tomatoes

¼ cup mushrooms

1 teaspoon chopped parsley

1 minced green pepper

1 clove garlic

¼ cup sifted flour

2 cups canned tomatoes

1 bay leaf

Hot cooked rice

Sautee onions, green pepper, celery, and garlic in butter five minutes. Blend in ¼ cup sifted flour and stir well. Add tomatoes, tomato puree, mushrooms, and bay leaf. Season to taste. Cook slowly for 30 minutes. Add chopped parsley.

Service:

Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of shrimp around rice mold. Then pour sauce over shrimp. Garnish with a sprig or two of parsley. Serve hot.

SHRIMP, NORFOLK STYLE, COLE SLAW

Wash shrimp well in cold water and place in pot. Add enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.

Heat shirred egg dish on top of range, cover bottom of dish with melted butter, place 8-10 shrimp (depending on size) in the melted butter. When shrimp are thoroughly heated, entrée is ready to serve, but chef must see that this entrée is piping hot and not removed from the range until the waiter is ready to serve. Underline with tea plate. Cole slaw on lettuce leaf on service plate with 1/8 piece of lemon.

FRIED SHRIMP, TARTAR SAUCE, COLE SLAW

Shuck, leaving tail on shrimp, Remove intestinal vein and split down back. Rinse well in cold water. Flatten shrimp (fantail), season with salt and pepper, roll lightly in flour. Dip in egg wash and roll lightly in cracker crumbs. Fry in hot fat until of golden brown in color. Drain on brown paper or clean towel. Serve 8 shrimp to each order on toast on service plate. Cole slaw molded (2/3 egg cup) on lettuce leaf. Tartar sauce on lettuce leaf. Garnish with 1/8 lemon and sprig of parsley.

CURRY OF SHRIMP WITH RICE, EN CASSEROLE

Preparation of shrimp:

5 pounds shrimp

2 teaspoons Old Bay seasoning

½ teaspoon red pepper

2 bay leaves

2 teaspoons salt

¼ cup vinegar

3 blades celery

Wash shrimp well in cold water and place in pot. Add remaining ingredients and enough water to cover shrimp and bring to boil. Boil eight minutes. Remove from fire, strain, and save liquid. Pour cold water over shrimp. Remove hull from shrimp; open backs with small knife and remove vein. Place washed shrimp back in reserved liquid and place in refrigerator until ready to use.

Curry Sauce:

3 onions, chopped

2 tablespoons curry powder

1 gallon fish stock

1 clove garlic

2 green peppers, chopped

4 ounces butter

1 cup flour

2 apples, unpeeled, cut in small pieces

½ cup cream

Braise onions, peppers, and apples in butter until tender. Then add the garlic and immediately stir in the curry powder, allowing it to cook a few minutes with the vegetables. Sprinkle flour over the vegetables and cook thoroughly for about 10 minutes, then add the boiling stock, stirring with whip to keep lumps from forming. Cook slowly for about one hour then strain. Finish sauce with ½ cup of cream. Sauce should be very smooth and thick enough to adhere to shrimps. Season with salt and white pepper and dot with butter.

Service:

Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of shrimp around rice mold. Then pour curry sauce over shrimp. Garnish with a sprig or two of parsley. Serve hot.

TOMATO STUFFED WITH SHRIMP SALAD, HARD COOKED EGG, COLE SLAW

Shrimp salad: this will make several orders

2 cups coarsely chopped, boiled shrimp

1 cup celery

1 tablespoon capers

1 chopped pimento

4 chopped hard cooked eggs

Mayonnaise

Mix shrimp, celery, capers, pimento, and eggs together. Add enough mayonnaise to bind well. Season with salt and pepper to taste.

Select large, firm tomatoes, not too ripe. Scoop out. Fill cavity with shrimp salad, ½ teaspoon of mayonnaise on top of salad. Sprinkle lightly with paprika.

Line cold medium platter with lettuce leaves and place cold stuffed tomato in center of platter. Mold ½ egg cup of cole slaw and turn out on end of platter. Place slice of dill pickle and sprig of parsley on other end of platter. Cut 1 hard boiled egg in quarters and place around base of tomato.

FLORIDA CITRUS TROUT ALMONDINE

Drizzle 2 sheets of foil with vegetable oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more vegetable oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

ATLANTIC COAST LINE RAILROAD COMPANY

DINING CAR DEPARTMENT

JACKSONVILLE, FLORIDA 

December 27, 1962 

SPECIAL FLORIDA FRIED SHRIMP PLATTER

From time to time, this item will be on our menus as a specialty.

FLORIDA FRIED SHRIMP (8)

Served on a platter with

Tartar Sauce

Hush Puppies

French Fried Potatoes

Red Cabbage Slaw

“Coast Line Dressing”

Rolls       Beverage

(price)

Very special attention must be given to the preparation and service of this specialty and each chef must pride himself on the attractiveness of this item when served. Waiters must also pay special attention to the proper service of this specialty.

Shuck, leaving tail on shrimp, Remove intestinal vein and split down back. Rinse well in cold water. Flatten shrimp (fantail), season with salt and pepper, roll lightly in flour. Dip in egg wash and bread lightly in cracker crumbs. Fry in very hot fat until of golden brown in color. Drain on brown paper or clean towel.

Tartar sauce: Make exactly as shown in recipe on page 155.

Hush puppies: Serve 2 to the order. Order hush puppy mix. These are to be freshly made and molder about the size of an egg.

Red Cabbage Slaw: To be made in kitchen. Shred red cabbage finely. Mix just enough “Coast Line” dressing (shake well) to hold it together. Keep cold.

Service:  Place 8 fried fantail shrimp on one end of platter. In center of platter place crisp lettuce leaf and turn out red cabbage slaw, molded in coffee cup, onto lettuce leaf. On other end of platter place 14 pieces of French Fried Potatoes, crisp and well drained. On front side of platter, near cole slaw, place 2 hush puppies, and on opposite side of platter place a tablespoon of tartar sauce on a piece of crisp lettuce. Garnish platter with a sprig of parsley and a lemon wedge.

Hot service plate for service. Rolls on individual tea plate. Guests choice of beverage.

J. B. MASHBURN

Superintendent of Dining Cars

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POULTRY

CHICKEN CASSEROLE WITH NOODLES-6 PORTIONS

Cook one roasting chicken in a small amount of water until the meat drops from the bones. Remove skin and bones and cut the meat into large pieces. Cook one package egg noodles in boiling salted water. Drain well then run cold water over the noodles and drain well. Arrange a layer of chicken and a layer of noodles in a casserole until filled. Cover with fricassee sauce and spread cheesed bread crumbs over the top. Brown in hot oven. See recipes for fricassee sauce (page ) and cheesed bread crumbs (page ).

CHICKEN CREOLE WITH STEAMED RICE-8 SERVINGS

5 pounds chicken

2 teaspoons Old Bay seasoning

½ teaspoon red pepper

2 bay leaves

2 teaspoons salt

¼ cup vinegar

3 blades celery

Wash chicken well in cold water and place in pot. Add remaining ingredients and enough water to cover chicken and bring to boil. Boil until done. Remove from fire, strain, and save liquid. Pour cold water over chicken. Remove chicken from bones and place washed chicken back in reserved liquid and place in refrigerator until ready to use.

For preparation of Sauce Creole:

2 onions, chopped fine

4 blades celery, chopped

¼ cup melted butter

1 cup puree of tomatoes

¼ cup mushrooms

1 teaspoon chopped parsley

1 minced green pepper

1 clove garlic

¼ cup sifted flour

2 cups canned tomatoes

1 bay leaf

Hot cooked rice

Sautee onions, green pepper, celery, and garlic in butter five minutes. Blend in ¼ cup sifted flour and stir well. Add tomatoes, tomato puree, mushrooms, and bay leaf. Season to taste. Cook slowly for 30 minutes. Add chopped parsley.

Service:

Place a mold of boiled rice in center of shirred egg dish, using coffee cup for mold. Place a layer of chicken around rice mold. Then pour sauce over chicken. Garnish with a sprig or two of parsley. Serve hot.

ROAST STUFFED CHICKEN

Clean chicken, wash, peel out breastbone and fill with dressing. Tie, rub with salt, arrange in roasting pan and garnish with slices of onions, carrots, and turnips, a few branches of celery, bay leaves, and whole black pepper. Brush with clean grease and roast in hot oven, basting frequently, until done and of nice golden color.

CHICKEN PIE, EN CASSEROLE-20 PIES

1 pound salt pork

2 cups Pearl onions (canned)

4 cups chicken pie sauce (recipe follows)

5 4-pound roasting chickens

2 cups carrots, boiled

2 cups cooked potato balls

2 cups cooked peas

For each chicken pie cut 4 pieces salt pork into ½ inch squares, sauté until crisp, and place in bottom of chicken pie dish. Place dark and white meat of freshly boiled chickens over salt pork, and cover with one boiled carrot cut crosswise in ½ inch pieces, 4 potato balls which have been cooked in salted water and well drained, 2 or 3 small boiled pearl onions, and a few green peas. Cover with chicken sauce and top with rich pie crust. Brush crust with egg wash and bake until brown. Do not bake too many pies ahead of time and make sure they contain sufficient sauce.

CHICKEN SAUCE: In making sauce for chicken pie, follow this method: Skim the broth in which the chickens were cooked. Strain broth through a cloth. Place back on fire, and use clarified chicken fat or butter to make a roux. For a gallon of sauce use ¾ cup fat or butter and 2 cups flour. When the fat has absorbed the flour, cook this mixture slowly for five or six minutes; then add the boiling stock, a little at a time, whipping well as you add to avoid lumps. Season with salt and white pepper. Remove from fire and add 2 eggs that have been well beaten in ½ cup cream. When finished, the sauce should be thick enough to adhere to the meat.

SERVICE-Underline chicken pie dish with tea plate and use hot dinner plate for service.

CREAMED CHICKEN SHORTCAKE, GREEN PEAS

SERVICE-Bake cornbread in a sheet about 1 inch thick and cut in 3 inch squares. Split in the middle and toast split side. Place toasted corn bread in center of hot dinner plate, cover with flaked creamed chicken and sprinkle with chopped parsley. Just before serving, place 1 teaspoon green peas over top of shortcake.

CHICKEN A LA KING, EN CASSEROLE-16 PORTIONS

¾ cup clarified chicken fat or butter

1 can mushrooms

½ cup diced pimento

2 quarts cream sauce

1 cup cream

Chicken stock

½ cup diced green peppers

6 cups cooked chicken, equal amounts white and dark meat, flaked into 1-inch thin squares

2 kitchenspoons sherry wine*

6 egg yolks

Slice mushrooms. Braise diced green peppers and mushrooms in fat or butter until tender but not browned. Add to this the chicken flakes. Heat thoroughly. In separate saucepan prepare rich cream sauce using half milk and half cream and chicken stock seasoned with celery salt, salt, and white pepper. Remove from direct fire and add the egg yolks, which have been beaten into the cup or cream. Return sauce to fire and let simmer for a couple of minutes; then add it to the chicken, mushrooms, and green peppers. Mix carefully and add the diced pimentos and sherry wine. Caution—do not permit to boil after adding the wine.

SERVICE-Place one slice freshly made toast in a large shirred egg dish with Chicken A La King over top. Underline with tea plate. Just before serving, garnish with two strips of pimento crossed over top, and sprinkle lightly with paprika. Hot dinner plate for service.

* One kitchenspoon = 4 tablespoons

CHICKEN CROQUETTES, CREAM SAUCE – 20 croquettes, 10 portions

3½ cups cooked ground chicken

1 cup finely diced onions

1 cup finely diced mushrooms

3 egg yolks

Dash of nutmeg

1 cup finely diced celery

1 cup clarified chicken fat

½ cup finely diced pimento

1 cup flour

Celery salt, salt, white pepper

Braise celery, onions, and mushrooms slowly in the clarified chicken fat until soft. Add enough flour to make a stiff roux. Season with celery salt, salt, white pepper, and a dash of nutmeg. Add enough boiling chicken stock to make a thick paste and let cook for five or six minutes. Then fold in the ground meat and pimentos. Mix thoroughly and finally add the beaten egg yolks. Then shape into croquettes and set aside. Before frying, dredge the croquettes in flour, dip in egg wash, then into cracker meal or bread crumbs. Fry in very hot deep grease until golden brown. Before serving, dip tips of croquettes into a little sauce and then into chopped parsley.

SERVICE-2 croquettes on a bed of cream sauce, with a triangular piece of freshly made toast at the side of each croquette. Garnish with a sprig of parsley.

CREAMED CHICKEN SUPREME, EN CASSEROLE

Boil and cut 4 lb chicken into ½ inch dice. Add Veloute Sauce to which has been added 1 cup cream. Use dark and light meat of chicken. See recipe for Veloute Sauce.

SERVICE-Place a mold of rice in center of large shirred egg dish. Place Chicken Supreme around rice mold. Garnish with a sprig or two of parsley.

CURRY OF CHICKEN WITH RICE – 25 PORTIONS

5 4 lb roasting chickens

2 quarts curry sauce

3 lbs rice

Dismember and remove all bones and skin from cooked chicken. Flake meat into large pieces, add to curry sauce, and simmer for a few minutes.

CURRY SAUCE

3 onions, chopped

2 tablespoons curry powder

1 gallon chicken stock

1 clove garlic

2 green peppers, chopped

4 ounces butter

1 cup flour

2 unpeeled apples, cut in small pieces

Braise onions, peppers, and apples in butter until soft and tender. Then add the garlic and immediately stir in the curry powder, allowing it to cook for a few minutes with the vegetables. Sprinkle flour over the vegetables, cook thoroughly for 10 minutes, then add the boiling chicken stock, stirring with whip to prevent lumps from forming. Cook slowly for about one hour, then strain. Finish sauce with ½ cup of cream. Sauce should be very smooth and thick enough to adhere to meat. Season with salt and white pepper, and dot with butter. Steamed rice is always served with this recipe.

FRICASSEE OF CHICKEN WITH NOODLES

Chickens are left whole when prepared for boiling. Clean well being sure to remove lungs and kidneys from inside. Put 5, 4 pound roasting chickens in stock pot with cold water to cover. Add a bouquet of vegetables consisting of onions, carrots, celery, and parsley. Cook until tender, or until thigh meat will come loose easily from bone. When done, remove chicken and plunge into cold water to blanche. Leave chicken in water until cold. Skim the stock and use the chicken fat instead of butter for making roux for chicken sauce. Dismember chicken and remove all bones and skin. Cut meat into large pieces. See recipe for fricassee sauce.

NOODLES-Boil 1 pound of noodles in salted water until done, and drain.

SERVICE-Arrange noodles neatly on dinner plate and cover with chicken (equal parts dark and white meat). Pour sauce over top.

FRIED HALF SPRING CHICKEN (DISJOINTED), CREAM GRAVY

Fried chicken is to be entirely disjointed, which means to remove leg from thigh, and thigh and wing from breast. Sprinkle chicken with salt and pepper, roll in flour (do not use batter), then fry in clear, hot, shallow grease until golden brown and thoroughly done. Chop frill on leg bone when served. Arrange neatly on platter. Garnish with a sprig or two of parsley. Cream gravy on side in gooseneck.

January 19, 1959 

FRIED CHICKEN IN BASKET, FRENCH FRIED POTATOES, MIXED SALAD, ROLLS, AND CHOICE OF BEVERAGE

We are going to feature this item on all dinner menus each month. It is of great importance that this specialty be cooked and served at all times just as we show below:

Plastic baskets will be furnished to each diner. 36-seat cars to have a standard of 18 baskets, 48-seat cars 24 baskets,  twin-units 32 baskets and café lounge cars 8 baskets. Baskets are to be stored in kitchen in overhead dry lockers. They must never be placed on the range, or subject to any other direct heat from the range or broiler. These baskets are to be washed in the kitchen and will stand 170 degree water, but they must not be left in this water beyond the regular sterilizing time.

Chicken to be disjointed and fried as shown on page 35 of recipe book, which is as follows: Fried chicken is to be entirely disjointed, which means to remove leg from thigh, and thigh and wing from breast. Sprinkle chicken with salt and pepper, roll in flour (do not use batter), then fry in clear, hot, shallow grease until golden brown and thoroughly done. Serve ½ chicken. Cooks will place clean paper doily, 8” x 12” in each basket. (Stewards when ordering these doilies will specify “basket doilies”). Neatly arrange the four pieces of chicken, fried golden brown, in the left end of basket, with the leg of chicken on top, colored pink chop frill attached to leg bone. Do not cut leg bone too short or frills will not stay on them. In other end of basket, arrange neatly lengthwise, 18 pieces of French Fried Potatoes. Garnish with sprig of parsley. Use the larger size potatoes to get as near a uniform size as possible. Cut these and fry them exactly as outlined in my bulletin of February 7, 1956 (steward’s bulletin book number 135), which reads as follows:

“We continue to receive complaints that French-fried potatoes are cold and soggy when served. Reports from supervisory personnel indicate this condition results from one of several undesirable practices: (1) Potatoes being prepared in advance and being reheated in oven when orders received; (2) Potatoes being cut too large, blanched off prior to meal service, and then not sufficiently cooked when orders received; (3) and potatoes being cooked in oil so hot that they are brown on the outside but only partially cooked through.”

T H I S   I S   T H E   P R O P E R   P R O C E D U R E

“The recipe of ACL Steak Platter, page 54 of your Recipe Book, shows French-fried potatoes are to be cut ½ inch in thickness. They should also be cut ½ inch in width, and the length of the potato, with ends squared. On trains where only a few orders are anticipated, they are to be cooked to order. For heavy service, it will be permissible to partially cook the potatoes at the beginning of the meal; but in such cases, they should be finished off in the French fryer as ordered, and must be hot, crisp, and thoroughly cooked.”

“I cannot stress too strongly the importance of cutting the potatoes in the correct thickness. Failure to do so will result in discipline. Look at the handle of a coffee cup. This is ½ inch – the size of potatoes should be the same thickness.”

Waiters are to serve the order consisting of chicken, potatoes in basket, mixed salad (same as used for ACL steaks) on cold tea plate, pat of butter on butter chip and two rolls on tea plate, all at the same time. Do not serve the salad, rolls, or butter until you bring out the chicken. Hot service plate to be placed in front of guest. Beverages to be served at any time desired by guest.

Any additional items such as soups, juices, desserts, etc., that may be ordered by guest must be added to meal check before served and additional charges made by steward or waiter-in-charge.

J. B. MASHBURN

Superintendent of Dining Cars

Author’s note: Railroad dining cars very rarely made money. Industry-wide, each dollar of revenue cost approximately $1.36 to generate.

At the same time, the service in a dining car was extremely important to railroad officials, because you never knew who your customers were; you could be serving an official with one of your major shippers and a bad meal could cause him to suggest to the company that they consider moving their freight traffic to a competitor’s lines.

Because of this competition, the Dining Car Departments were very particular in making sure that all meals be served consistently according to the instructions. This memo illustrates the importance that the Atlantic Coast Line Railroad put on one of their signature dishes.

SLICED CHICKEN, HAM, POTATO SALAD, PICKLED BEETS

Arrange chicken and ham in center of cold platter.

Portion: 2 slices of white meat and 2 slice of dark meat of chicken and one slice of ham. On one end of platter place three slices pickled beets, each slice overlapping, on single crisp lettuce leaf. Mold ½ cup potato salad in egg cup and turn out on single crisp lettuce leaf on other end of platter. Sprinkle potato salad with chopped parsley. See recipe for potato salad.

SLICED CHICKEN WITH ASPARAGUS SPEARS, EN CASSEROLE—5 PORTIONS

1 4lb roasting chicken (boiled), breast and legs thinly sliced

20 Asparagus spears (canned), four to each portion

1 quart chicken fricassee sauce, well seasoned and very hot

Melted butter

Paprika

2½ kitchenspoons* grated American cheese

Heat the sliced chicken in a little well seasoned chicken broth and divide the chicken into five portions, each having an equal amount of both white and dark meat. Place in five casseroles; on top of the chicken place four asparagus spears. Pour over each portion enough of the fricassee sauce so as to come up to within half an inch of the top of the casserole. Sprinkle generously with grated cheese, a few bread crumbs, a few drops of melted butter, and a dash of paprika; then bake in a moderately hot oven until of a nice golden color. Serve very hot. See recipe for fricassee sauce.

SLICED CHICKEN ON TOAST, CHEESE SAUCE, GRILLED TOMATO, EN CASSEROLE-1 PORTION

3 thin slices dark meat of roasting chicken

2 thin slices white meat of roasting chicken

Make above very hot in chicken broth and drain well.

1 slice of fresh toast trimmed and cut round, to fit shirred egg dish

Use Welsh Rarebit cheese for this entrée.

Serving-Make the shirred egg dish very hot by placing on top of range. Lay the well drained chicken on top of toast in the dish, pour piping hot cheese sauce over top of chicken and garnish with two slices of grilled tomato on top of cheese. Serve at once, underlining shirred egg dish with tea plate. No additional service plate is needed for this entrée as it is eaten directly from shirred egg dish. Tomatoes must not be placed on top of cheese sauce until waiter is ready to take order to patron. See instructions for grilled tomato.

TURKEY SALAD

4 cups diced boiled turkey

2 tablespoons cider vinegar

10 single stalks of celery, chopped

2 tablespoons oil

1 tablespoon capers

5 hard-boiled eggs, chopped

1 cup mayonnaise

1 pimento, chopped

Remove meat from turkey, and dice the meat and celery in ¼ inch pieces. Season with salt and white pepper and moisten lightly with oil and vinegar. Let stand for 5 minutes, pour off vinegar, add mayonnaise, capers, and pimento and mix.

ROAST YOUNG TURKEY, DRESSING, CRANBERRY SAUCE

Clean turkey, remove pin feathers, and carefully wash before stuffing. Turkey must be stuffed before roasting and must be tied well to prevent dressing from falling out while roasting. Place turkey in roasting pan, season with salt and pepper and add a bouquet of vegetables. Pour clear meat drippings over top of each turkey. The breast should always be placed down in the pan to retain moisture in the breast meat, and the turkey should be basted frequently while roasting. Before turkey is done, turn breast side up to brown. After removing turkey from pan, strain surplus fat into a pot, add flour to the browned residue of vegetables and drippings to make a roux. Add sufficient stock, season with salt and pepper, and let cook for one-half hour. Strain. In carving, remove all dark meat and cut it up, but slice the breast only as ordered. Both varieties of meat should be served in each portion. See recipe for dressing.

Service: Place a generous basting spoon of dressing on hot medium platter, arrange dark meat on top of the dressing, and cover with giblet gravy. Then place the white slices on top of the gravy. Garnish with a sprig of parsley and use a hot dinner plate for service. Cranberry sauce to be served in a sauce dish on the side.

TURKEY CUTLETS, CREAM SAUCE-20 cutlets, 10 portions

3½ cups cooked ground turkey

1 cup finely diced onions

1 cup finely diced mushroom

1 cup finely diced celery

1 cup clarified turkey fat or butter

½ cup finely diced pimento

3 egg yolks

1 cup flour

Dash of nutmeg

Celery salt, salt, white pepper

Braise celery, onions, and mushrooms slowly in the clarified turkey fat or butter until soft. Add enough flour to make a stiff roux. Season with celery salt, salt, white pepper, and dash of nutmeg. Add enough boiling turkey stock to make a thick paste, let cook for five or six minutes, then fold in the ground turkey meat and the pimentos. Mix thoroughly and finally add the beaten egg yolks. Then shape into cutlets and set aside for later cooking. Before frying, dredge the cutlets with flour, dip in egg wash, then into cracker meal or bread crumbs. Fry in very hot deep grease until golden brown.

Service: Serve two cutlets on bed or cream sauce on hot dinner plate, with triangular piece of freshly made toast on side of cutlet. Garnish with sprig of parsley.

SLICED TURKEY WITH ASPARAGUS SPEARS, AU GRATIN-Boil turkey for this entrée and for turkey salad.

Following is for five (5) portions but one (1) turkey will, of course, make more than five (5) portions.

1 turkey, boiled, breast and legs thinly sliced

20 asparagus spears (canned) four to each portion

2½ kitchenspoons grated American cheese [1 kitchenspoon = 4 Tablespoons]

1 quart of turkey fricassee sauce, well-seasoned and very hot

Melted butter

Bread crumbs

Paprika

Heat the turkey in a little well-seasoned turkey broth and, when hot, drain off the broth. Place sliced turkey, light and dark meat, in five casseroles; on top of turkey place four asparagus spears. Pour over each portion enough fricassee sauce to fill casserole within one-half inch of the top. Sprinkle generously with grated cheese, a few bread crumbs, a few drops of melted butter, and a dash of paprika. Bake in a moderately hot oven until of a nice golden brown color. Serve very hot. See recipe for fricassee sauce.

TURKEY A LA KING, ON TOAST, EN CASSEROLE

Boil turkey for turkey salad and turkey a la king, reserve stock.

¾ cup clarified turkey fat or butter

½ cup diced green peppers

¾ lb fresh mushrooms

8 cups cooked turkey, equal amounts white and dark meat, flaked in 1-inch thin squares

½ cup diced pimento

2 quarts cream sauce

1 cup cream

2 tablespoons sherry wine

Turkey stock

6 egg yolks

Peel caps and remove thin slice from bottom of stem of fresh mushrooms and slice. Braise green peppers and mushrooms in fat or butter until tender but not brown. Add to this the turkey. Heat thoroughly. In separate saucepan prepare rich cream sauce, using half milk and half cream and turkey stock seasoned with celery salt, salt, and white pepper. Remove from fire and add the six egg yolks beaten into the cup of cream. Return sauce to fire and let simmer slowly for a couple of minutes, then add it to the turkey, mushrooms, and green peppers. Mix carefully and add diced pimentos and sherry wine. Caution-Do not permit to boil after adding the wine.

Service: Serve in large hot shirred egg dish on fresh toast. Underline with tea plate. Just before serving, garnish with two strips pimento crossed over top and sprinkle lightly with paprika. Hot dinner plate for service.

MEATS-BEEF, CORNED BEEF

BEEFSTEAK AND MUSHROOM PIE, EN CASSEROLE

(10 portions, use butt or flank)

5 lbs of meat, cut in 1½-inch pieces

½ cup of fat

3 onions, sliced

3 carrots, sliced

3 outside stalks of celery, sliced

1 cup flour

2 cups stewed tomatoes

1 bay leaf

4 allspice

2 quarts water

Trim surplus fat off meat, season with salt and pepper. Heat the fat in sauté pan. Add the meat, sear and brown well. When properly browned, remove meat. Let meat juice which has cooked out of meat reduce until fat is clear, then add onils, carrots, and celery. Braise vegetables until of good color, dust with flour and add water. Let come to boiling, stirring well, now place the meat back into the sauce, cover pan, and braise over slow fire until the meat is done. Remove meat only to a clean saucepan, add mushrooms, strain the gravy over, mix well, and let once more come to a boil.

Preparation of mushrooms:

1½ pounds, fresh heads and stems sliced. Melt 2 tablespoons of butter add mushrooms and sauté 10 minutes. Place 4 pieces of meat in casserole, add sufficient mushrooms and sauce. Cover with pie crust in which 2 or 3 cuts have been made to let steam escape, brush with egg wash, and bake in oven until crust is done and brown.

BRAISED BEEF STEW WITH VEGETABLES, EN CASSEROLE – 12 portions

5 lbs. lean, trimmed beef

2 cups stewed tomatoes

1 cup flour

2 cups boiled diced potatoes

2 quarts stock

3 onions

Salt, white pepper to taste

3 carrots

½ cup fat

3 outside stalks of celery, diced

Use raw beef cut into 1-inch pieces. Place in pot with sufficient grease to start the moisture from the meat, and add carrots, celery, and onions. Cook until slightly browned, then add flour for roux. Cook for a few minutes until flour is thoroughly absorbed. Then add tomatoes and stock and let simmer until tender. Season with salt and white pepper, add potatoes, and simmer for a few minutes. Put one kitchenspoon [4 Tablespoons] green peas over top of stew in casserole just before serving and sprinkle with chopped parsley.

Service – Underline with tea plate. Use a hot dinner plate for service.

BOILED CORNED BEEF WITH NEW GREEN CABBAGE

Wash off the brine, place meat in cold water (no salt) and cook until tender. Corned beef should be allowed to cool in stock in which it was cooked to prevent dryness.

Cabbage—Remove the dry outside leaves, cut the head into four or six pieces, depending on size., remove core, wash well, and cook in the broth in which the corned beef was cooked.

Service – Place cabbage on service plate with slices of corned beef over top. One vegetable on service plate; other in side dish.

BRAISED BEEF TIPS WITH NOODLES, EN CASSEROLE 15 to 17 servings

5 pounds beef round or butt. Trim off excess fat, cut in ½ inch squares, and sauté until browned. Dredge with flour and place in oven until flour is browned. Add soup stock, three large minced onions, and simmer until tender and gravy is slightly thickened. Add enough tomato sauce to color. Season well with salt and pepper.

Cook noodles separately, in salted water, until done but not mushy, and remove to steam table crock. Add a little butter.

Service – fill casserole 2/3 full of noodles and cover with meat and gravy. Place a little chopped parsley on top at time of service. Serve piping hot.

BRAISED SHORT RIBS OF BEEF – 7 portions

5 lbs short ribs

4 celery stalks, chopped

2 bay leaves

1 cup peeled tomatoes

½ cup fat

4 carrots, chopped

1 clove garlic, crushed

1 quart stock

3 onions, sliced

4 whole allspice

½ cup flour

Salt, white pepper, to taste

Trim and remove excess fat from short ribs. Cut into portion size and tie with twine. Place in roasting pan with vegetables, spices, and crushed garlic. Braise slowly in oven until ¾ done. Remove meat, skim off excess fat, and add flour to make a roux, and cook for 5 or 6 minutes. Then add tomatoes and stock. Replace meat in pan and finish cooking in gravy until done. Season with salt and white pepper. Strain gravy and serve over meat.

NEW ENGLAND BOILED DINNER (CORNED BEEF) – 15 portions

5 lbs brisket of corned beef

3 head cabbage

30 small onions

15 white turnips

15 whole beets

4 lbs boiled salt pork

15 carrots

15 potatoes

1 bunch chopped parsley

Place corned beef in a pot, cover with cold water, and cook until tender. Select small turnips, carrots, potatoes, and pearl onions, and boil them with the meat, adding them to the pot just before the meat is tender. Boil the beets separately in some of the broth in which the meat and vegetables were cooked. Cook the cabbage with the meat, quartering and removing the cores. When vegetables are done, remove them from the pot, and leave the corned beef in the broth.

Service – Place cabbage in the center of a hot dinner plate and lay 2 thin slices of trimmed corned beef and one slice of salt pork (remove the rind) on top of the cabbage. Arrange the cooked vegetables around the corned beef in this order: beet, boiled potato, carrot, turnip, and onion, to provide an attractive color effect. Cover all with a spoonful of broth. Be sure to arrange vegetables just as shown above. Serve horseradish on the side in a covered mustard cup, underlined with AD saucer, mustard spoon or AD spoon inserted in cup.

COLD SLICED CORNED BEEF, POTATO SALAD, PICKLED BEETS

Line cold medium platter with a single crisp lettuce leaf. Serve a liberal portion of the cold sliced corned beef, and place in center of platter. Mold potato salad in egg cup, ½ filled, and turn out on one end of the platter. Cross two strips of pimento over the top. Place 4 slices of cold pickled beets on other end of platter, each slice overlapping the other. Garnish with sprig of parsley and a slice of dill pickle.

Cold service plate for service. Hot vegetables in side dishes, if ordered. Mustard should be placed on table at time of service.

BAKED MEAT LOAF WITH MUSHROOM SAUCE -18 portions

4 lbs ground raw beef

2 lbs ground fresh pork

2 medium onions, minced

2 cups bread crumbs

2 eggs

4 teaspoons salt

1 teaspoon sage

1 cup chicken or beef broth

(If no pork is available, use 6 lbs ground beef)

Brat eggs slightly, add beef and remaining ingredients, and mix thoroughly. Form into loaf shape, four inches in diameter. Place loaves into greased baking pan and bake in medium oven for about two hours. Cover baking pan for last hour of cooking to conserve moisture

Service – Serve two slices covered with mushroom sauce on a hot dinner plate. Garnish with a sprig of parsley.

POT ROAST OF BEEF, BUTTERED NOODLES – 24 servings

10 lbs beef round

1 cup carrots, diced

2 quarts boiling stock

1 teaspoon Worcestershire sauce

1 cup onions, diced

1 cup flour

1 pint tomatoes

1 tablespoon sherry wine

1 cup celery, diced

½ cup lard

Salt and white pepper, to taste

Use butt or round. Season with salt and white pepper and brown quickly on all sides in heavy pot with clear beef fat or lard. Add the onions, celery, and carrots, and braise until the vegetables are tender. Then add one cup of flour to absorb the grease in pot and simmer for 5 minutes. Stir in the stock and tomatoes, cover the pot, and allow to simmer until the meat is tender. When done, season with salt, pepper, Worcestershire sauce and a little sherry wine. Remove meat, skim off the surplus fat from the gravy, strain, and return meat to gravy, leaving it there until the time of service.

Cook noodles separately, in salted water, until done but not mushy, and remove to steam table crock. Add a little butter.

Service – Serve on hot service plate with a spoonful of gravy over the meat. Noodles on same plate. Sprig of parsley for garnish.

COAST LINE CHILI

4 pounds ground beef

1 gallon tomato sauce

1 quart diced tomatoes

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 tablespoon minced garlic

1 cup okra, sliced thin

Salt and pepper to taste

Fry ground beef, season lightly with salt and pepper. When done, drain beef and set aside.

Mix the other ingredients together and bring to a slow boil. Lower heat and simmer for several hours, allowing the liquid to thicken and the mucilage from the okra to dissolve, reducing the “slime”. Add cooked ground beef and heat thoroughly, keeping hot for service.

Service – Serve a liberal portion in an oatmeal bowl, underlined with a tea plate. Saltine crackers on tea plate.

COLD ROAST PRIME RIB OF BEEF, TOMATO SLICES

On one end of cold platter, place one slice of cold roast beef, not too well done, cut pencil thickness. Place 4 slices of tomato, each slice overlapping the other, on crisp lettuce leaf on other end of platter. Garnish with a sprig of parsley and half a dill pickle, cut lengthwise.

COLD SLICED POT ROAST OF BEEF WITH TOMATO WEDGES

Line cold medium platter with lettuce leaves. Place a liberal portion of cold sliced pot roast in center of cold platter. On one end of platter, place three tomato wedges. Garnish the other end with one slice of pickle, two slices of hard boiled egg, and a sprig of parsley. Cold service plate for service. Hot vegetables, if desired, served in side dishes.

CREOLE CHILI

For preparation of Sauce Creole:

2 onions, chopped fine

4 blades celery, chopped

¼ cup melted butter

1 cup puree of tomatoes

¼ cup mushrooms

1 teaspoon chopped parsley

1 minced green pepper

1 clove garlic

¼ cup sifted flour

2 cups canned tomatoes

1 bay leaf

For preparation of beef:

3 pounds ground beef

2 teaspoons red pepper

2 teaspoons salt

¼ cup vinegar

3 blades celery, diced

Fry ground beef and associated ingredients in large skillet or sauté pan until done. Drain rendered fat and set aside.

Prepare Sauce Creole in a large sauce pan. When finished, add beef, and keep hot for service.

Service – Serve liberal portion in oatmeal bowl underlined with tea plate. Saltine crackers on tea plate.

RAGOUT OF BEEF WITH MUSHROOMS – 10 portions, use butt or round

5 pounds of meat, cut into 1½ inch pieces

½ cup fat

3 onions, sliced

3 carrots, sliced

3 outside stalks celery, sliced

1 cup flour

2 cups stewed tomatoes

1 bay leaf

4 allspice

2 quarts water

1½ pounds fresh mushrooms

Trim surplus fat off meat and season with salt and pepper. Heat the fat in sauté pan. Add the meat, sear and brown well. When properly browned, remove meat. Let meat juice which has cooked out of meat reduce, until fat is clear, then add onions, carrots, and outside stalks of celery. Braise vegetables until of good color, dust with flour, and add water. Let come to boil, stirring well, then place the meat back into the sauce, cover pan, and braise over a slow fire until meat is done. Remove meat only to a clean saucepan, sauté the mushrooms then add to the meat. Strain the gravy over, mix well, and bring once more to a boil.

Preparation of mushrooms and service:

Slice the stems and heads of the mushrooms. Melt 2 tablespoons of butter, add the mushrooms, and sauté for 10 minutes. Place four pieces of meat in casserole, add sufficient mushrooms and sauce. Sprinkle with chopped parsley just before serving. Serve piping hot.

ROAST PRIME RIBS OF BEEF

Cook medium rare, cut pencil thickness. If eye of beef is small, cut thicker. Serve on hot platter.

ATLANTIC COAST LINE STEAK PLATTER

The steak should be broiled and served medium rare, unless otherwise ordered. Do not overcook.

The French-fried potatoes are to be cut ½ inch square and the length of the potato, with the ends squared. On trains where only a few orders are anticipated, they should be cooked to order. For heavy service, it will be permissible to partially cook the potatoes at the beginning of the meal, but in such cases they should be finished off in the French Fryer as ordered, and must be hot, crisp, and thoroughly cooked. Serve a generous portion, about 14 pieces, with each order. See memo, page 41.

Serve steak on end of hot medium platter, French-fried potatoes on other end and garnish well with parsley. Hot breakfast plate for service.

Prepare the mixed green salad as follows:

One medium-large head of lettuce, shredded (not chopped), one medium-sized onion, finely shredded, four or five radishes, sliced thin, and a little chopped parsley. Mix all together and keep in ice box until needed. This makes six orders. Serve on cold tea plate and pour a little Hitching Post Dressing (about one ounce) over the salad just before serving. Do not prepare too much salad in advance. Be sure to SHAKE DRESSING THOROUGHLY before pouring over salad. If guest requests French Dressing instead of Hitching Post Dressing, it is to be served.

Serve assorted breads and muffins on separate tea plate.

CHOPPED SIRLOIN STEAK, FRIED ONIONS – 3 portions for each pound of ground beef.

To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat. Serve covered with fried onions.

SALISBURY STEAK WITH FRIED ONIONS – 3 portions for each pound of ground beef.

To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat. Serve with fried onions on side.

Service – on dinner plate, garnished with a sprig of parsley.

SALISBURY STEAK, TOMATO SAUCE – 9 portions

To three pounds of ground beef add 1 cup bread crumbs, 2 raw whole eggs, salt and white pepper to taste. Mold into oval shape, ½ inch thick and score lightly with knife. Fry in shallow clear fat.

Service – Place Salisbury Steak on hot service plate which has a bed of tomato sauce on it. Do not pour tomato sauce over Salisbury Steak. See recipe for tomato sauce.

SMOTHERED SWISS STEAK – approximately 46 steaks

1 round of beef, about 28 pounds

3 cups onions, chopped fine

2 cups carrots, chopped fine

2 cups celery, chopped fine

3 quarts stock

2 cups fat

3 quarts tomato sauce

Salt, white pepper, to taste

Use round of beef. Carefully trim cut the different cell divisions and save the trimmings for use in other recipes. Cut the remaining lean portions of meat into slices weighing about 6 ounces each. Season each steak with salt and pepper, score meat with knife on both sides, roll in flour, brown quickly on both sides in a small amount of clear grease, and arrange the steaks after browning in a roasting pan. Sprinkle with finely chopped onions, carrots, and celery, and some of the grease in which they were browned. Allow to braise until vegetables are tender, then add stock and tomato sauce. Cook slowly until done. This will take considerable time or they will not be tender. Season to taste. Serve from the pan with the sauce in which the steaks were cooked.

Service – Serve on hot dinner plate sprinkles with chopped parsley and garnished with a sprig of parsley.

CALF’S LIVER SAUTE WITH BACON STRIPS

Cook to order only! Remove skin from liver and cut from thin end. Season with salt and white pepper, dredge lightly in flour and sauté slowly in clean grease. Liver must not be cooked too fast or over too hot a fire or it will become tough. Serve on piece of toast on hot service plate with two strips of bacon crossed on top of liver. Garnish with a sprig of parsley.

MEATS-LAMB

ROAST LEG OF SPRING LAMB, HITCHING POST MINT SYRUP – 24 to 26 portions

2 lamb legs, 6 to 8 lbs

2 cups vegetable bouquet

Pinch rosemary leaves

Salt and white pepper to taste

4 ounces fat

1 Tablespoon Worcestershire sauce

3 pints stock

Remove pink outside skin from legs. Remove hip bone, then bone the leg up to the hock. Leave hock bone in leg and tie securely. Season lamb legs with salt and pepper, and rub with lard before placing in roasting pan. Place in roasting pan with a bouquet of vegetables—onions, carrots, celery, and parsley stems. Sprinkle with a pinch of rosemary leaves before roasting. Roast in a slow oven. Do not overcook. Baste frequently during the roasting. Serve with a little gravy over the lamb.

When lamb is served to guest, place cruet of Hitching Post Mint Syrup on table so guest may use as desired. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)

ROAST SHOULDER OF LAMB, HITCHING POST MINT SYRUP

1 lamb shoulder, 7 pounds

2 carrots, chopped

2 celery stalks, chopped

2 onions, sliced

2 quarts stock

2 ounces fat

Split under part of shoulder from blade bone to end of second joint, and remove the blade and second joint bones. Roll and tie together and season with salt and pepper. Rub with fat before placing in roasting pan. Place in a roasting pan with onions, carrots, celery, and stock, and roast to an even brown. Serve with a little gravy over lamb.

Service – Serve on a hot dinner plate and garnish with a sprig of parsley. Place a cruet of Hitching Post Mint Syrup on table to be used as desired by guest. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)

EASTER ROAST LEG OF LAMB

2 lamb legs, 6 to 8 lbs

2 cups vegetable bouquet

8-10 cloves garlic

Pinch rosemary leaves

Salt and white pepper to taste

4 ounces fat

1 Tablespoon Worcestershire sauce

3 pints stock

Remove pink outside skin from legs. Remove hip bone, then bone the leg up to the hock. Leave hock bone in leg and tie securely. Make 8 to 10 cuts into leg, depending on size, and insert a whole garlic clove into each cut. Season lamb legs with salt and pepper, and rub with lard before placing in roasting pan. Place in roasting pan with a bouquet of vegetables—onions, carrots, celery, and parsley stems. Sprinkle with a pinch of rosemary leaves before roasting. Roast in a slow oven. Do not overcook. Baste frequently during the roasting. Serve with a little gravy over the lamb.

When lamb is served to guest, place cruet of Hitching Post Mint Syrup on table so guest may use as desired. (Note: Hitching Post Mint Syrup comes in six ounce cruets. Do not stock over six to a car at any time. This is a very expensive item and is not to be used for crew meals.)

CURRY OF LAMB WITH STEAMED RICE – 7 portions

1 lamb shoulder cut into 1½ inch cubes – use shoulder only

½ cup fat

Salt and pepper

1 Tablespoon curry powder

2 onions, sliced

3 outside stalks celery, sliced

1 cup of flour

2 quarts of water

Preparation – Season meat with salt, pepper, and curry powder. Heat fat in sauté pan. Sear and brown meat; remove meat and add onions and celery. Braise 10 minutes. Add flour to make roux. Cook for 10 minutes. Add water and bring to a boil. Add meat and cook slowly until tender. Remove meat to a clean jar and strain gravy over.

Service – Serve in casserole. Sprinkle with chopped parsley. Underline casserole with tea plate, hot service plate for service. Steamed rice in baker on side.

LAMB CHOP, MIXED GRILL COMBINATION

1 double rib lamb chop, broiled, chop frill attached to bone. Also, 1 baked tomato, 1 sausage patty, 2 strips bacon, 1 pineapple ring, sautéed.

GRILLED LAMB CHOPS

2 rib chops to order with chop frills attached, on platter. Garnish with sprig of parsley.

FRICASSEE OF LAMB WITH DUMPLING – USE SHOULDER, 24 portions

10 pounds lean trimmed lamb

2 cups diced celery

2 quarts lamb stock

2 bay leaves

2 cups diced carrots

1 cup fat

3 egg yolks

3 cups cooked peas

2 cups diced onions

1 cup flour

Celery salt, salt, white pepper to taste

Use trimmings of lamb leg or shoulder. Remove all bones and surplus fat. Cut in 1-inch pieces. Place in pot, cover with cold water, add bay leaves and bring to a boil. Remove from fire and wash off meat. Place lamb back in clean pot and cover with water. Add diced onions, carrots, and celery. When meat and vegetables are tender, but firm, strain off the broth and thicken with a roux made of 1 cup of clarified fat or butter and 1 cup of flour. Cook 5 to 6 minutes and add 3 beaten egg yolks. Stir in the egg yolks well. Do not allow the sauce to boil after the yolks are added. Sauce should be thick enough to adhere to the meat. Add meat and vegetables to the sauce and simmer for a few minutes.

See dumpling recipe under breads.

Service – Serve in casserole with dumpling on top. Pour some of the roux over dumpling and sprinkle with chopped parsley. Underline casserole with tea plate and use hot dinner plate for service

SLICED COLD LAMB, POTATO SALAD, TOMATO SLICES

Line cold medium platter with crisp lettuce leaves. Serve liberal portion of cold sliced lamb in center of cold platter. Mold potato salad in egg cup ½ filled, on one end of platter. 3 slices of tomato, each slice overlapping, on other end of platter. Garnish – 1 slice pickle, 1 slice hard cooked egg, sprig parsley. Cold service plate.

IRISH LAMB STEW, EN CASSEROLE – 7 portions

1 lamb shoulder cut in 1½ inch pieces

1 quart jar full of small onions, peeled

1½ cups carrots, peeled, and cut in ½ inch dice

1½ cups celery, scraped, and cut in ½ inch dice 

2 cups raw, peeled, potatoes cut in ½ inch dice

½ cup finely chopped washed parsley

Salt and pepper to taste

1 cup flour mixed with cold water

Place meat into cold water, let come to boil, remove from fire, drain in colander, and rinse. Place meat back into saucepan, cover with boiling water, season with salt and pepper. Add onions, carrots, and celery and cook over a slow fire until nearly done. Add raw potatoes and finish cooking. When meat and vegetables are well done, add strained mixture of flour and water, stirring, so sauce will not be lumpy. Allow to cook for about ten minutes. In the casserole, place 4 pieces of meat, 3 onions, and sufficient of the rest of the vegetables with plenty of sauce. Sprinkle with parsley. Serve boiling hot in covered casserole.

POTTED LAMB, EN CASSEROLE

2 shoulders lamb, each about 8 pounds

½ cup fat

1 cup chopped carrots

2 cups chopped onions

1 cup chopped celery

1½ cups flour

3 quarts stock

1 quart tomatoes

2 cloves garlic

2 bay leaves

4 allspice

½ cup chopped parsley

Salt and white pepper to taste

Cut shoulders into portion size, 8 portions to each shoulder (about 1 pound each). Tie each portion with twine. Rub with garlic, then discard garlic. Season with salt and white pepper, and brown well in heated fat. Remove lamb after browning. In same fat, sauté the vegetables and spices for about 10 minutes. Add the flour and brown lightly. Replace meat in pan, add stock and tomatoes. Stir well, season to taste, and cook until done. When done, remove meat to another pan and strain gravy over it.

Service – Remove twine from meat and place one portion in casserole. Cover with gravy and sprinkle with chopped parsley. Underline casserole with tea plate. Hot dinner plate for service.

MEATS-VEAL

ROAST LEG OF VEAL, DRESSING, BROWN GRAVY – Note: save bones and scraps for stock

Bone veal leg, tie securely, and roast. Make gravy out of the veal drippings in this manner: Cover veal in roasting pan with liberal amount of lard or fat poured over, season with salt and white pepper, and add a bouquet of vegetables. Add stock while roasting to keep veal moist and prevent scorching. Remove from pan when done and prepare gravy in pan in which veal was roasted. Season to taste. Add a tablespoon of Worcestershire sauce. See recipe for dressing.

Service – On hot dinner plate, portion of dressing in center of plate, freshly cut roast over. Do not cover roast with gravy, but pour it around sides of plate to permit clear view of roast. Garnish with sprig of parsley. No chopped parsley is to be sprinkled over roast.

BREADED VEAL CUTLET

An average leg of veal of 20 pounds should yield 34 cutlets, plus 3 pounds of trimmings. Leg should be divided into 3 cushions, and then cut each cushion against the grain into cutlets. Careful refrigeration of veal is most imperative, as the keeping qualities of veal are limited. In ordering, stewards and chefs should be guided by the above standard that 34 cutlets must be obtained from each leg, and they should not over-stock.

Cut ¼ inch thick and flatten slightly with cleaver. Nick edges to prevent curling. Shape slightly with cleaver, season with salt and pepper, dip in flour, egg wash, and bread crumbs, then fry in frying pan in fat until done. Then remove, place in towel to remove excess fat. Serve hot. Serve on hot service plate. Place one kitchenspoon spaghetti covered with Kitchen Craft Spaghetti Sauce on same service plate. Garnish with parsley. Serve ramekin of Parmesan cheese on side. Serve one of two vegetables in side dish.

CURRY OF VEAL, EN CASSEROLE – 10 portions

Use shoulder or trimmings of leg.

5 pounds of meat, cut into 1½ inch pieces

½ cup of fat

Salt

1 Tablespoon curry powder

3 onions, sliced

3 outside stalks of celery, sliced

1 cup of flour

2 quarts of water

Season meat with salt and curry powder. Heat fat in saucepan, sear and brown meat. Remove meat and add onions and celery. Braise 10 minutes, add flour to make a roux, cook 10 minutes and add water. Bring to boil, add meat, and cook slowly until tender. Remove meat to a clean jar and strain gravy over. Serve in casserole, covered, underlined with tea plate. Hot dinner plate for service.

INDIVIDUAL VEAL AND HAM PIE, EN CASSEROLE

Preparation of Veal – Use breast, shoulder, or trimmings of leg. Place 5 lbs. meat boned and cut into 1½ inch pieces into saucepan, cover with boiling water, and bring to boil, then remove to colander and rinse. Place meat back into saucepan, cover with boiling salted water. Add 2 carrots, 2 onions, and 2 outside stalks celery, 1 bay leaf and cook over slow fire until done.

Preparation of Ham – Cut cold boiled lean ham into ½ inch dice and heat in a little stock.

Vegetables for Pie – Carrots scooped out with Parisienne cutter and boiled in salted water; very small boiling onions (use canned white onions), cooked whole in salted water; potatoes scooped out with Parisienne cutter and boiled in salted water.

Sauce – (makes ½ gallon) – Make a roux from ½ cup fat and 1 cup flour, and let roux cook for 10 minutes. Add 1½ quarts strained, boiling veal broth, beating continuously to avoid lumps. Cook sauce for at least 15 minutes, then add 1 cup of cream and 2 egg yolks well beaten, bring to boil once more, then strain into Bain Marie and add juice of one lemon.

For one pie, place 3 pieces of veal and 3 pieces of ham into casserole. Add 3 onions, 3 Parisienne carrots, 3 Parisienne potatoes, and cover with sauce. Cover with pie crust in which 2 or 3 cuts have been made to allow steam to escape. Brush with egg wash and bake until crust is done and of good brown color. Underline with tea plate. Hot breakfast plate for service.

RAGOUT OF VEAL AND MUSHROOMS – 10 portions

Use trimmings of leg. Serve in casserole, underlined with tea plate. Hot service plate for service.

5 pounds of meat, cut in 1½ inch pieces

½ cup shortening

2 outside stalks celery, sliced

2 carrots sliced

2 onions sliced

1 clove garlic

2 cups of stewed tomatoes

2 quarts water

1 bay leaf

Preparation: Season meat with salt and pepper. Heat the shortening in sauté pan, fry the garlic until brown, then remove. Add meat and sauté until well browned. Remove meat and add vegetables (carrots, onions, celery, and bay leaf). Braise vegetables for 10 minutes, dust with flour, make a roux, and brown. Add stewed tomatoes, the meat, and water. Cover and braise over a slow fire until done. When done, remove the meat and strain the gravy over.

Preparation of Mushrooms: 1½ pounds fresh mushrooms, stems and heads sliced. Melt 2 Tablespoons of butter and sauté mushrooms for 10 minutes. Add mushrooms to gravy.

VEAL FRICASSEE, STEAMED RICE

Use shoulder or trimmings of leg.

5 pounds of meat, cut in 1½ inch pieces

2 outside stalks celery

2 carrots

2 onions

1 bay leaf

Seasoning of salt in 1 cup cream

Juice of 1 lemon and 2 egg yolks

Place meat into saucepan, cover with boiling water, and bring to boil, then remove to colander and rinse. Place meat back into saucepan, cover with boiling salted water. Add 2 carrots, 2 onions, and 2 outside stalks celery, 1 bay leaf and cook over slow fire until done.

Remove meat to clean Bain Marie and add some of the strained veal broth. Keep hot for service.

Preparation of Sauce – (makes ½ gallon) – Make a roux from ½ cup fat and 1 cup flour, and let roux cook for 10 minutes. Add 1½ quarts strained, boiling veal broth, beating continuously to avoid lumps. Cook sauce for at least 15 minutes, then add 1 cup of cream and 2 egg yolks well beaten, bring to boil once more, strain through china cap into Bain Marie and add lemon juice.

Place 4 pieces of meat into casserole, cover with sauce, and sprinkle with chopped parsley. Cover casserole and underline with tea plate.

Mold hot steamed rice in demi tasse cup and turn out on hot service plate.

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MEATS-PORK

PORK CHOPS, SAUTE, WITH FRIED APPLES

On most trains, cut pork chops will be furnished at Washington. On trains where cut chops are not furnished, note following:

Remove chine bone and excess fat from pork loin, and cut into chops, 4 chops to the pound. Season chops with salt and white pepper, dredge with flour, and fry in oil or lard until golden brown on both sides. Then reduce heat and cook slowly until done.

Service – Serve on hot medium platter with bone end of each chop resting on a triangular piece of toast and garnish with a sprig of parsley. Fried apples on one end of platter.

BAKED STUFFED PORK CHOP – Order cut chops from Washington

Serve 1 chop to each order, each chop to be cut at least 1½ inches thick—NO THINNER.

Cut chop 1½ inches thick. Cut pocket in chop and stuff with well seasoned dressing. Dust with flour. Bake in oven until tender. Bring up natural gravy, thicken, and smother chops for a few minutes before removing from oven. Serve one chop with gravy over. Sprinkle with parsley.

ROAST LOIN OF PORK, APPLE SAUCE – 14 to 16 portions

1 pork loin, 8 to 10 pounds

2 quarts stock

2 chopped onions

2 chopped carrots

2 chopped celery stalks

Chopped parsley stems

1 cup flour

Salt, white pepper to taste

Remove chime bone, cut loin in two, place in roasting pan, season with salt and pepper, and add the vegetables and a cup of stock. Roast at a low temperature and baste frequently. Cook well done but not too dry. Remove from pan, drain off surplus fat, add flour to absorb fat left in the pan and make a roux. Add enough stock for gravy, which should be of medium consistency. Cook for one-half hour, season with salt and white pepper, and strain.

Service – Serve on hot dinner plate with gravy poured around, not over, the meat. Garnish with sprig of parsley. Serve apple sauce in a sauce dish.

ROAST LOIN OF PORK, ITALIAN – 14 to 16 portions

1 pork loin, 8 to 10 pounds

2 chopped onions

2 chopped carrots

2 chopped celery stalks

Chopped parsley stems

¼ cup oregano

1 cup stock

Salt, white pepper to taste

Remove chine bone, cut loin in two, place in roasting pan, season with salt and pepper, rub oregano into the meat, and add the vegetables and a cup of stock. Roast at a low temperature and baste occasionally. Cook well done but not too dry. Remove from pan.

Service – Serve on hot dinner plate. Garnish with sprig of parsley. Serve apple sauce in a sauce dish.

BAKED PORK CHOPS, NOODLES CREOLE – 6 portions

12 pork chops, 4 chops to the pound

1 quart cooked noodles, sautéed in butter after being boiled

½ pint Creole Sauce

Chopped parsley

Season pork chops well with salt and pepper on both sides, dredge lightly in flour, and fry in clean, very hot, shallow fat until of good color and well done. Place them in small baking pan, sprinkle with a little melted butter and one or two kitchenspoons of water over them. Place in oven for 15 or 20 minutes, basting occasionally to keep moist. Combine sautéed noodles with Creole Sauce in a small saucepan; place on range and let get very hot.

Service – Two chops on very hot service plate, kitchenspoonful of Noodles Creole alongside; a sprinkling of chopped parsley over the noodles.

BAKED FRESH HAM, APPLE SAUCE – 18 to 20 portions

1 fresh ham, 11 to 13 pounds

½ cup flour

2 quarts stock

2 onions, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup stewed tomatoes

Salt and white pepper to taste

Scrape the ham clean with a sharp knife and remove all bristles. Score the ham skin to resemble a checker board. Season with salt and white pepper and place in a roasting pan on a bed of vegetables. While roasting, add one cup of stock, and baste frequently. When done, remove ham from the pan, pour off most of the fat, set pan on the range, and dust the vegetables with ½ cup of flour. When the vegetables are well browned, add the stock and stewed tomatoes, bring to a boil, and cook slowly for 30 minutes. Season with salt and white pepper, and strain. Use this gravy for fresh ham.

Service – Serve on a hot dinner plate with the gravy poured around the meat, and garnish with a sprig of parsley.

Apple sauce on side in sauce dish.

PORK TENDERLOIN SAUTE, APPLE SAUCE

Trim off outside membrane and cut the tenderloin crosswise into four pieces. Flatten each piece with cleaver. Serve two pieces per order; two orders per tenderloin. Season with salt and white pepper, dredge in flour, dip in egg wash, and then roll in bread crumbs. Fry in lard or oil until well done. Do not burn.

Service – Serve on hot dinner plate, garnish plate with sprig of parsley. Serve Apple Sauce in sauce dish.

SAUSAGE

Use links only, 14 to 16 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 with a sprig of parsley.

BOILED SPARERIBS WITH SAUERKRAUT -16 portions

12 pounds spareribs

2 minced onions

2 quarts sauerkraut

2 whole cloves

2 ounces butter

Salt, white pepper, to taste

Cut strip of spareribs in two lengthwise, then cut in pieces containing 2 or 3 ribs in each piece. Place in pot, cover with cold water, and bring to boiling point. Remove from fire and drain. Wash off the spareribs and place in a clean pot. Add just enough water to cover and boil until ¾ done; then cover the spareribs with sauerkraut, adding the whole cloves and finely minced onions which have previously been braised in butter until tender. Cover and let simmer until meat comes loose from bones. Season with salt and white pepper.

Service – Place one basting spoon of sauerkraut on hot service plate and arrange the spareribs over the sauerkraut. Sprinkle with chopped parsley and a spoonful of the broth in which the spareribs were cooked.

ATLANTIC COAST LINE RAILROAD COMPANY

DINING CAR DEPARTMENT

WASHINGTON, D.C. 

October 12, 1956 

STEWARDS AND CHEFS:

In bulletins of March 2 and September 18, 1956, I stressed the absolute necessity of cooking hams well done. Checks have determined that hams are being undercooked in some cases, and, furthermore, recipe on page 81 of recipe book for baked ham is not being followed by a number of chefs.

Recipe reads as follows:

BAKED SUGAR CURED HAM, PINEAPPLE RING

1 boiled cooked ham – skin removed of surplus fat, then scored

1 cupful of bread crumbs

1 teaspoonful of dried mustard

1 cupful of brown sugar

Canned sliced pineapple

Mix bread crumbs, sugar, and mustard well, and sprinkle over entire surface of ham. Place ham in roasing pan and pour juice of pineapple around it, but not on the top. Put ham in medium hot oven and allow it to bake until golden brown and heated through. This will take about one hour. After the bread crumbs, sugar, and mustard have formed a good crust on the ham, baste occasionally with the pineapple juice. Make sauce out of the drippings and pineapple juice. Glaze the pineapple separately and serve a ring with each order.

Your attention is called to the fact that the ham must be boiled from 2 to 2½ hours, depending upon size, before they are placed in the oven for baking, which requires another hour.

Some chefs are not boiling the hams first, but are placing directly in the oven. Such practices must stop. Hams must be boiled first, then recipe followed as outlined above. This is a serious matter and I have previously pointed out to you that a ham not cooked well done may cause illness.

Stewards and chefs must give this matter their personal attention. Continuing inspections will be made of hams to determine that they are cooked according to instructions and I hope disciplinary actions will not become necessary to insure compliance.

J. B. MASHBURN

Superintendent Dining Cars

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MEATS-HAM

BAKED SUGAR CURED HAM, PINEAPPLE RING

1 boiled cooked ham – skin removed of surplus fat, then scored

1 cupful of bread crumbs

1 teaspoonful of dried mustard

1 cupful of brown sugar

Canned sliced pineapple

Mix bread crumbs, sugar, and mustard well, and sprinkle over entire surface of ham. Place ham in roasing pan and pour juice of pineapple around it, but not on the top. Put ham in medium hot oven and allow it to bake until golden brown and heated through. This will take about one hour. After the bread crumbs, sugar, and mustard have formed a good crust on the ham, baste occasionally with the pineapple juice. Make sauce out of the drippings and pineapple juice. Glaze the pineapple separately [see page 129] and serve a ring with each order.

Service – On dinner plate.

SLICED SUGAR CURED HAM, BAKED TOMATO, PINEAPPLE RING

Use single slice, 4 oz. ham. Be sure to select single slice. Do not use the 4 oz. ham which is composed of two pieces for this service. Do not overcook.

BAKED TOMATO

Select medium sized tomatoes for baking, serve one whole tomato to each order.

PINEAPPLE RING

Glaze pineapple ring, see recipe page 129.

Service – Place 4 oz. portion of ham on one edge of hot service plate. Place one medium sized baked tomato on one side of plate and one ring glazed pineapple on other side of plate. Garnish with sprig of parsley.

FRIED SLICE SUGAR CURED HAM, GRILLED TOMATO, PINEAPPLE RING

Use single slice, 4 oz. ham. Be sure to select single slice. Do not use the 4 oz. ham which is composed of two pieces for this service. Do not overcook.

GRILLED TOMATO, 1 TO ORDER

Cut medium sized tomato in half. Season with salt and pepper, sprinkle with bread crumbs and a little butter. Arrange in pan and place in hot oven until brown.

See page 129 for pineapple ring and serve as shown above.

GRILLED HAM STEAK, PINEAPPLE RING

Ham steaks will be furnished to you cut in 8-ounce portions. Serve one steak to each order. Order from Washington.

Serve on a hot medium platter with one glazed pineapple ring on one end of platter. Sprig of parsley for garnish. Hot service plate for service.

CREAMED HAM AND CHICKEN ON TOAST, EN CASSOLETTE – 32 portions

¾ cup clarified chicken fat

1 can mushrooms

½ cup diced tomatoes

2 quarts cream sauce

1 cup cream

½ cup diced green pepper

3 cups diced cooked boiled chicken

3 cups diced cooked ham

2 tablespoons sherry wine

4 egg yolks

Braise green peppers and sliced mushrooms in clarified fat or butter until tender but not brown. Add to this an equal amount of white and dark meat of chicken flaked into thin 1-inch squares and diced ham. Heat thoroughly. In separate saucepan make rich cream sauce using half milk and half cream and the stock seasoned with celery salt and white pepper. Remove from direct fire and add 4 egg yolks beaten with a cup of cream. Let sauce simmer slowly for a couple of minutes; then add it to the chicken, hams, braised mushrooms and green peppers. Mix carefully and add two small diced pimentos and 2 tablespoons of sherry wine. Caution – Do not permit to boil after adding the sherry wine.

Service – serve in shirred egg dish on toast underlined with tea plate, garnish with two thin strips of pimento crosswise on top, and sprinkled lightly with paprika.

COLD SLICED HAM AND CHICKEN, POTATO SALAD, TOMATO SLICES

Place one slice boiled or baked ham and a liberal portion of sliced chicken in center of cold medium platter. Mold ½ egg cup potato salad and turn out onto crisp lettuce leaf on one end of platter, decorating with two crossed strips of pimento over top of salad. Place two slices tomato on crisp lettuce leaf on other end of platter. Garnish with sprig of parsley and slice of dill pickle.

COLD PLATTER – HAM AND CHICKEN, POTATO SALAD, COLE SLAW

Place one slice boiled or baked ham and a liberal portion of sliced chicken in center of cold medium platter. Mold ½ egg cup potato salad and turn out onto crisp lettuce leaf on one end of platter, decorating with two crossed strips of pimento over top of salad. Place cole slaw on crisp lettuce leaf on other end of platter. Garnish with sprig of parsley and slice of dill pickle.

Cold service plate for service.

BREAKFAST

Ham – half portion – 1, 4 ounce slice

Ham – full portion – 2, 4 ounce slices

TENDERIZED HAM LOAF – 40 portions

10 pounds ground ham (scraped from hock and shank, free from gristle and fat)

5 cups bread crumbs

2 cups finely chopped onions

1 cup finely chopped green pepper

1 cup finely chopped pimento

5 eggs

2 tablespoons salt

1 tablespoon white pepper

1 tablespoon powdered sage

2 cups ham or chicken stock

Sautee onions and green pepper until tender but not brown. Add the pimento and cook slowly for 2 minutes. Drain off the surplus fat and mix with the ground ham. Beat the eggs lightly and mix with the ham, bread crumbs, and seasoning. Mix thoroughly, working the stock in gradually until of proper consistency. Shape into loaves approximately 4 inches in diameter and 10 inches long. Place each loaf on waxed paper or greased brown paper. Bake in greased baking pan in a moderate oven for about 1½ hours. As cooking progresses, and in order to prevent paper from burning, and provide enough moisture, add a little stock to the pan and cover.

Service – Cut ham in ½ inch slices and serve 2 slices on hot dinner plate. Garnish with a sprig of parsley.

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VEGETABLES

Too little attention is paid to the preparation, service, and seasoning of vegetables. All vegetables should be thoroughly washed in cold water before cooking. This is important, as vegetables while they are growing, come in contact with fertilizers and sprays used against insects.

Use only as much water in cooking as is absolutely necessary to prevent burning, so that vegetables will absorb all the moisture and help prevent their valuable mineral salts and vitamins from escaping. Cooking in this manner also helps vegetables to retain their color and taste.

Cook vegetables in as short a time as possible, do not overcook. It is important of course that vegetables are cooked sufficiently so they are not served half done.

Do not prepare large quantities at one time, but stagger the cooking of vegetables during the meal period so that the late, as well as early dining car patrons, will be served vegetables which are freshly cooked, colorful, and palatable.

Stewards and chefs will be held accountable for the proper preparation and seasoning of all vegetables.

FRESH ASPARAGUS, DRAWN BUTTER – 4 stalks to order

Wash and scrape stalks. Tie in bunches. Have water boiling and stand upright in water. Boil 15 minutes or until asparagus is done. Do not cook ahead of time but plan to get some done in time for the first sitting and then cook more as needed.

Service – Serve four stalks on toast with little drawn butter over stalks at time of service on hot tea plate.

STRING BEANS

5 pounds string beans

1 pound salt pork

Salt and pepper

Remove ends and strings from beans, wash well, place beans and salt pork in sufficient boiling water to cover them. Cover, and cook for about 30 minutes, or until beans are tender. Just before beans are done, add salt and pepper to taste.

Cook only enough beans for one meal and have them ready just before meal time. If more or less than five pounds of beans are needed, increase or decrease the amount of salt pork in proportion. Do not carry too many on car at one time.

HARVARD BEETS

Mix 1½ cups sugar and 1½ tablespoons cornstarch. Add ¾ cup beet liquid and ¾ cup vinegar. Boil five minutes. Add seven cups sliced beets and let stand over low heat for 30 minutes. Just before serving bring to boiling point and add 6 tablespoons butter.

ATLANTIC COAST LINE RAILROAD COMPANY

DINING CAR DEPARTMENT

JACKSONVILLE, FLORIDA 

January 24, 1956 

(Reissued September 25, 1961)

STEWARDS, WAITERS-IN-CHARGE, AND CHEFS:

String beans are not being seasoned properly.

When string beans are represented on the menu, you should order ham hocks from Jacksonville. If for any reason ham hocks are not available for seasoning, use salt pork.

Cook only enough beans for one meal and have them ready just before meal time.

Your recipe book, page 88, outlines cooking and seasoning of fresh string beans, but as we are now using canned string beans, follow this procedure:

Canned String Beans – Approximately 30 portions

1 number 10 can string beans

½ ham hock or ½ lb. salt pork

Pour liquid off No. 10 can of beans into pot. Bring liquid to boil, then add the string beans and ½ ham hock (if hock is not available, use ½ pound of salt pork). If liquid in pot does not cover beans, add just sufficient water to cover. Cover and cook over a slow fire for about 50 minutes. Just before beans are done, add about one teaspoonful of salt. If salt pork is used, it will probably not be necessary to add salt at all, depending entirely on how salty the pork is that is used, which must be determined by chef just before beans are done.

It is evident that many stewards and waiters-in-charge are failing to give attention to the proper preparation and seasoning of other food items, as well as string beans. It is their responsibility to work closely with chefs, to taste food being prepared, and to see that tasty, attractive and palatable meals are served to our guests.

Stewards, waiters-in-charge, and chefs will be held responsible for the correct seasoning and preparation of food items, including string beans.

J. B. MASHBURN

Superintendent Dining Cars

COLLARD GREENS

Use frozen chopped collard greens. Garnish top of greens in baker with one slice hard boiled egg.

CARROTS IN CREAM (Use fresh carrots)

Pare carrots and cut in slices. Let boil until done. Drain and let simmer in cream sauce. Season to taste with salt and white pepper. Serve hot in baker.

GREEN PEAS (Frozen)

Use 40 oz. packages, yield about 20 portions. Chefs be sure to season properly with butter, salt, and white pepper. Do not overcook or cook too far in advance. Cook several times during meal if necessary.

PEAS (Canned)

Remove peas and liquid from can to saucepan, and heat thoroughly. Season with 1/8 pound butter to each #10 can of peas and with salt and pepper to taste. Prepare only small quantities of peas at a time.

FRENCH FRIED ONIONS

Take large white onion, peel carefully, and leave whole. Slice to a thickness of ¼ inch. Separate the rings, dip the rings in milk, then in flour, shaking off all surplus flour, and fry in very hot fat. Remove from fat and place on clean towel to dry. French fried onion must not, under any circumstances, be prepared in advance of any orders being received.

Service – Liberal portion of French Fried Onions on same platter with steak.

BAKED TOMATO

Select medium sized tomatoes for baking, serve one tomato to each order.

GRILLED TOMATO

Cut tomatoes in slices, season with salt and pepper, sprinkle with fresh bread crumbs and a little butter. Arrange on flat pan and place in oven until browned.

AMERICAN FRIED POTATOES

Use cold boiled potatoes, sliced thin and seasoned with salt and white pepper. Brown in frying pan, turning several times to insure even browning. Do not burn. Fry as needed. Do not cook too many ahead of time. Dressed with butter.

AU GRATIN POTATOES

Use finely diced cold boiled potatoes and finely diced American cheese. Mix potatoes and cheese with a sufficient amount of cream sauce, and season to taste. Place potatoes in baking pan, cover with a thin layer of cream sauce, dust with cracker crumbs, diced or grated American cheese, and paprika. Dot with butter and brown in hot oven.

Serve in hot baker.

BAKED POTATO

Scrub and wash very clean. Cut off a thin slice from one end, and bake in medium oven, turning each potato once during baking. Do not grease the skin of baking potatoes prior to baking. A pan of cold water placed in the bottom of the oven will prevent the potatoes from baking too fast. Chefs should bake the potatoes during the meal, and in small quantities, to insure the serving of baked potatoes that are ready and hot.

Service – Split the skin of the potato lengthwise, press ends slightly, and insert one piece of butter. Do not serve any potatoes that show a bad center.

POTATO CROQUETTES

Freshly boiled potatoes, mashed, then add for each quart of potatoes 2 egg yolks, 1 table piece of butter, and salt; beat well with spoon until light and fluffy. Let mixture cool, and then form into cone shapes. Bread and fry in deep, hot grease.

DELMONICO POTAOTES

Dice cold boiled potatoes really fine. Add sufficient rich cream sauce. Mix thoroughly. Season with salt and white pepper, place in shallow meat pan, sprinkle with cracker crumbs, dust with paprika, dot with butter, and brown in hot oven.

HASHED BROWNED POTATOES

Use finely chopped, cold boiled potatoes, and season with salt and white pepper. Cook in frying pan with small amount of fat, toss over a few times until thoroughly mixed. Brown on the underside, toss over, and brown the other side.

LONG BRANCH POTATOES

Cut raw, peeled, potatoes into ¼ inch sticks and fry same as for French Fried. Drain on brown paper.

LYONNAISE POTATOES

Sauté finely chopped onions for about three minutes; then add thinly sliced or minced cold boiled potatoes, and prepare same as for hashed browned. Sprinkle with chopped parsley at time of service.

O’BRIEN POTATOES

Cut peeled raw potatoes into ¼ inch dice. Then blanche like for French Fried and brown lightly. In black frying pan, sauté green pepper that has been cut into ¼ inch dice. When peppers are frying, add the potatoes, and then fry together for at least five minutes. Sprinkle with a little chopped parsley when serving.

OVEN BROWNED POTATOES

Even sized potatoes, peeled and neatly rounded. Then parboiled, drained, placed into a baking pan, clean grease poured over, then placed in a hot oven, until of good brown color.

PARSLEY BUTTER POTATOES

Serve boiled potatoes with melted butter and sprinkle with chopped parsley.

RISSOLE POTATOES

Peel and wash raw potatoes, place in baking pan with clear lard or grease, Season with salt and white pepper, dust with paprika, and roll potatoes in pan until covered with grease and paprika on all sides. Bake in hot oven until brown and tender. Dress with melted butter.

PEMSILLADE POTATOES

Use small boiled potatoes. Serve with melted butter and sprinkle with chopped parsley.

POTATO PANCAKE

Use Kitchen Craft potato pancake mix and follow instructions on box.

I was able to find an older recipe for potato pancakes that predates the mix:

1 medium onion, peeled

4 large russet or Idaho potatoes, peeled

2 large eggs

2 tablespoons all purpose flour

6 tablespoons vegetable oil

6 tablespoons unsalted butter

Applesauce or sour cream for serving

Coarsely grate onion and potatoes and place in colander in sink to drain. In large mixing bowl lightly beat eggs then whisk in flour. Press potatoes and onion to remove as much liquid as possible, then add to egg and flour mixture. Season with salt and pepper. Use either a wooden spoon or your hands to mix well but do not overwork the mixture.

Heat a 12-inch cast iron skillet over fairly high heat. Add one tablespoon butter and one tablespoon oil until hot, but not smoking. Drop 4 scant ¼ cup portions of potato mixture into pan and use spatula to flatten into 3 inch diameter circles. Fry until bottoms are golden brown, about 4-5 minutes, turn over and fry until crisp, about another 4-5 minutes. Serve 2 pancakes per order.

SAUTE POTATOES

Use cold boiled potatoes and cut into ½ inch cubes. Season with salt and white pepper and brown in frying pan, tossing potatoes frequently to insure an even browning on all sides. When well browned, pour off surplus fat, and serve dressed with butter and chopped parsley.

SCALLOPED POTATOES

Raw potatoes (pared, cut in ¼ inch slices)

Salt and pepper

Flour for dredging

Butter

Milk (boiling)

Place potatoes in large mixing bowl, dredge with flour and mix well. Grease a baking pan. Put a layer of potatoes to cover bottom of baking pan. Sprinkle with salt and pepper and dot over with a few small pieces of butter. Repeat this process until baking pan is filled. Add boiling milk until it can be seen through top layer. Bake in moderate oven until potatoes are cooked soft.

SHOESTRING POTATOES

Cut potatoes in thin strips and fry as for French Fried.

VEGETABLE PLATE WITH POACHED EGG

Poached egg in center of dinner plate on a circular piece of dry toast. Surround the egg with any four or five varieties of vegetables, including potatoes (not fried). Each vegetable to be separated by a strip of toast laid from center to outside edge of plate. Arrange vegetables on plate in alternating colors. Vegetables to be well drained, seasoned, and freshly prepared. Poach egg in slightly salted water.

CANDIED CAROLINA SWEETS [Sweet Potatoes]

Boil 4 cups sugar, 4 cups water, and juice of ½-lemon until thickness of syrup. Cut boiled potatoes in uniform size, place in flat pan, and spread with some butter. Cover with the above syrup and cook in oven until potatoes are glazed.

HONEYED CAROLINA SWEETS

Preparation is same as for Candied Carolina Sweets, except use large jars of honey in place of the syrup.

ATLANTIC COAST LINE RAILROAD COMPANY

DINING CAR DEPARTMENT

JACKSONVILLE, FLORIDA 

JUNE 13, 1962 

STEWARDS, WAITERS-IN CHARGE, COOKS:

We continue to receive complaints that French fried potatoes are cold and soggy when served. Reports from supervisory personnel indicate that this condition results from one of several undesirable practices: (1) Potatoes being prepared in advance and being reheated in the oven when orders are received; (2) Potatoes being cut too large, blanched off prior to meal service, and then not sufficiently cooked when orders are received; (3) and potatoes cooked in oil so hot, they are brown on the outside but only partially cooked through.

FOLLOW THIS PROCEEDURE

After peeling potatoes, trim into a square shape (save trimmings for mashed potatoes), cut ½ inch thick in thickness and ½ inch wide, and the length of the potato with ends squared. Soak cut potatoes in ice water for five minutes, then rinse off to remove excess starch. Let potatoes dry and then blanche potatoes in 380 degree, hot grease for 5 to 8 minutes, or until potatoes are just about done. Potatoes must not be cooked until they are soft. Raise basket from hot grease and let excess grease drain off. Place potatoes in shallow pan on paper towel to absorb grease.

When orders are received, finish cooking to a golden brown in 400 degree grease. This will require only about three (3) minutes. Drain well before removing from fry basket. Grease must be clean at all times and will be changed when potatoes show any discoloration.

Disciplinary action will need to be taken if these instructions are not followed.

J. B. MASHBURN

Superintendent, Dining Cars

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SALADS

APRICOT SALAD, MAYONAISE DRESSING

Table D’Hote Service: One-half inch slice of lettuce on cold cake or tea plate with one-half apricot on top of lettuce. Fill cavity of apricot with mayonnaise and top with one-half Maraschino cherry.

A la carte Service: Line cold compote with crisp lettuce leaves. Arrange four halves of apricot in circle, leaving the center of the circle open; place kitchenspoon of mayonnaise in center of circle. Top mayonnaise with ½ Maraschino cherry. Cold service plate for service. Saltines on doily-lined tea plate.

AVOCADO AND ORANGE SALAD

Cut head lettuce in ½ inch slices. Place one slice on cold tea plate. Place 2 slices avocado and 2 segments orange on top of lettuce, alternating with slice of avocado and segment of orange, with each overlapping. Top with ½ cherry. Small amount of dressing over top just before serving. Shake dressing thoroughly each time before using.

ASPARAGUS SPEARS, VINAIGRETTE – See recipe for dressing.

Table D’Hote Service: Serve 4 spears canned asparagus on single lettuce leaf on cold cake or tea plate with vinaigrette dressing over top of spears.

A la carte Service: Line a chilled compote with crisp lettuce leaves, and neatly arrange 8 asparagus spears in the center of the compote. Decorate with alternating strips of green pepper and pimento, using two of each. Vinaigrette dressing in gooseneck.

BON TON SALAD, FRENCH DRESSING

One half inch slice of head lettuce on cold tea or cake plate. Place one slice of tomato on top of lettuce. Two asparagus spears on top with strip of green pepper. Pour French dressing on top just before serving.

BANANA NUT SALAD, MAYONAISE DRESSING

Place ½ inch slice of lettuce on cold tea plate. Cut banana in half lengthwise. Cut each in half crosswise. Place two pieces on top of lettuce. Spread thin layer of mayonnaise on top of bananas, and sprinkle with chopped nuts. Mayonnaise between pieces of banana, topped with half Maraschino cherry.

BEET SALAD, FRENCH DRESSING

Place ½ inch slice lettuce on cold tea plate. Slice beets crosswise in thin slices. Place 4 slices beets on lettuce, each slice overlapping the other. Ring of green pepper on top of beets. French dressing over top just before serving.

CABBAGE AND LETTUCE SALAD, FRENCH DRESSING

Shred cabbage and lettuce. Soak cabbage in ice water so it will be crisp. Mix crisp shredded cabbage with shredded lettuce and serve on cold tea plate with a little French dressing over top.

CABBAGE, CARROT, AND PEPPER SALAD, FRENCH DRESSING

Shred cabbage finely and add finely shredded green peppers and carrots. See that cabbage is crisp, then add only enough French dressing to moisten and mix well.

Service – Place single crisp lettuce leaf on cold tea plate, generous portion of salad in center of lettuce leaf. Garnish with two strips of pimento crossed over top.

CHEF’S MIXED GREEN SALAD, FRENCH DRESSING, OR ACL STEAK PLATTER SALAD

This is the same salad as with Atlantic Coast Line steak platter.

One medium large head of lettuce shredded (not chopped); one medium sized onion, finely shredded; four or five radishes, cut in thin slices; and a little chopped parsley. Mix all together and keep in ice box until needed. Serve on cold tea plate and pour a little French Dressing – about one ounce – over the salad just before serving. This makes six orders. Do not prepare too much salad in advance.

COLE SLAW (tangy)

Soak shredded cabbage in ice water to make it crisp. A little French Dressing over cabbage just before serving. To be made and served from kitchen.

MEXICAN SLAW

Shred cabbage finely and add finely shredded green pepper and pimento. See that cabbage is crisp; then add only enough French Dressing to moisten and mix well. To be made and served from kitchen.

CUCUMBER, RADISH, AND GREEN PEPPER SALAD

Place 6 thinly sliced radishes neatly arranged in a mound on a crisp lettuce leaf in center of tea plate, and 8 slices of peeled and scored cucumber overlapping each other around the mound of radishes. Sprinkle ½ finely diced green pepper over radishes and cucumber. French Dressing in sauce boat for a la carte service.

Plate service is to consist of half the amount of a la carte service with French Dressing poured over the salad just before serving.

EGG AND LETTUCE SALAD, MAYONNAISE DRESSING

Place ½ inch slice head lettuce on cold tea plate. Place 3 slices hard cooked egg on top of lettuce, each slice overlapping the other. Sprinkle eggs lightly with paprika. Place mayonnaise on one side of lettuce.

ATLANTIC COAST LINE RAILROAD COMPANY

DINING CAR DEPARTMENT

JACKSONVILLE, FLORIDA 

MARCH 19, 1963 

SALAD BOWL

Fruit Cup

- - - - - - - -

TOSSED SALAD BOWL

with

Strips of Ham, Turkey, Cheese

and Egg Slices

- - - - - - - -

Choice of Dressing:

“Coast Line” = Thousand Island = Oil and Vinegar

- - - - - - - -

Saltines or Rolls

- - - - - - - -

Beverage and Dessert

Fruit Cup: Serve canned mixed fruit in cold stemmed cocktail glass. Top with cherry.

Tossed Salad Bowl

Ingredients

Lettuce

Endive

Watercress

Tomatoes

Radishes

Hard Boiled Eggs

Turkey Strips)

Ham Strips    )     Draw from kitchen

Cheese Strips)

Preparation in pantry, except for turkey, ham, and cheese strips.

Wash all vegetables thoroughly.

Lettuce – pull leaves apart – do not shred.

Watercress – Break clusters apart.

Tomatoes – Cut each in 8 wedges.

Radishes – Slice thinly.

Eggs – Cut in thin slices.

Turkey – Cut white meat in thin strips, ¼ inch wide, 2 inches long.

Ham - Cut in thin strips, ¼ inch wide, 2 inches long.

Cheese- Cut in thin strips, ¼ inch wide, 2 inches long.

(1) Place lettuce, endive, watercress, and radishes in large pan and toss together until well mixed.

(2) Place above ingredients in cold large special salad bowl, filling to near top of bowl.

(3) Place 2 tomato wedges towards outer rim of salad bowl.

(4) Place 4 slices hard boiled egg around outer edge of salad.

(5) In center of bowl, neatly arrange 4 strips of turkey, 4 strips of ham, and 4 strips of cheese.

(6) Cold tea plate for service.

It is important that this item make an attractive appearance when placed before the guest and waiters must pay special attention to the preparation and service.

All diners are being equipped with 8 wood fork and spoon salad sets and these are to be used exclusively for service of the Special Tossed Salad in the large salad bowls.

Waiters are to follow these service instructions:

Determine the kind of dressing desired by guest, Thousand Island and “Coast Line” to be served in gooseneck, olive oil and malt vinegar in cruets. Thousand Island is to be made up on cars, see page 150 in recipe book.

Cold tea plate should be placed directly in front of guest and bowl of salad in front of tea plate with wood fork placed on left side and wood spoon placed on right side of salad bowl. Guests can then toos their own salad.

Guest has choice of saltines or rolls. Serve either 3 individual packages of crackers (6 single crackers) or two rolls. Serve one pat of butter but replenish as needed. Choice of beverage and dessert from menu.

Salad sets are to be promptly washed, sterilized, and dried. UNDER NO CIRCUMSTANCES SHOULD THEY BE ALLOWED TO REMAIN SUBMERGED IN HOT WATER. They are to be stored in silver drawer when not in use.

Stewards are instructed to carry these salad sets in their trip report, making entry on page 15 in open space above MISC. EQUIP.

J. B. MASHBURN

Superintendent Dining Cars

FRUIT SALAD, MAYONNAISE DRESSING

Use canned mixed fruit cocktail, chilled. Juice must be thoroughly drained off. Place fruit on lettuce leaf on cold tea plate, mayonnaise on top of fruit. Half maraschino cherry on top.

A la carte – line cold compote with crisp lettuce leaves. Mold coffee cup of mixed fruit and turn out in center of compote. Top with cherry. Serve mayonnaise in gooseneck. Cold service plate for service. Saltines on doily-lined tea plate.

FLORIDA FRUIT SALAD, VINAIGRETTE DRESSING

On ½ inch slice of head lettuce on a cold cake or tea plate, place one sections of grapefruit, one slice avocado pear, one section orange, one section avocado, and one section grapefruit in this order. Just before serving, pour vinaigrette dressing over top.

GRAPEFRUIT AND AVOCADO SALAD, DRESSING

Cut head lettuce in ½ inch slices. Place one slice on cold tea plate. Place two slices avocado and two segments grapefruit on top of lettuce, alternating with slice of avocado and segment of grapefruit, each overlapping. Top with ½ cherry. Small amount of dressing over top just before serving. Shake dressing thoroughly each time before using.

GRAPEFRUIT AND ORANGE SALAD, FRENCH DRESSING

Cut head lettuce in ½ inch slices. Place one slice on cold tea plate. Place two segments of grapefruit and two segments of orange on top of lettuce, alternating with segment of grapefruit and segment of orange, each overlapping. Top with ½ cherry. Small amount of dressing over top just before serving. Shake dressing thoroughly each time before using.

LETTUCE, SHREDDED

Place shredded head lettuce on cold tea plate. Small amount of dressing over top just before serving. Shake dressing thoroughly each time before using.

PEAR AND COTTAGE CHEESE SALD, MAYONNAISE DRESSING

Place ½ inch slice of head lettuce on cold tea plate. One chilled pear in center of lettuce, hollow side up, fill cavity with cottage cheese and top with cherry. Place mayonnaise to side of pear on lettuce leaf.

HEARTS OF LETTUCE (Table D’Hote)

½ inch slice of head lettuce on cold tea plate. Pour dressing over just before serving.

PEAR AND LETTUCE SALAD, MAYONNAISE DRESSING

Service for Table D’Hote – Place leaf of lettuce on cold tea plate. In center of plate, place slice of head lettuce cut crosswise one-half inch thick. On the lettuce, place one-half drained, chilled pear, hollow side up. Fill hollow of pear with mayonnaise. Top mayonnaise with one-fourth teaspoon of jelly.

Service for A la Carte – Line cold compote with crisp lettuce leaves. Place half head lettuce, quartered and cut lengthwise, so that the stem ends meet in the center of dish. Arrange two chilled pear halves, hollow side up, one on each side of the lettuce. Place another half pear right in the center. Fill with mayonnaise and top with jelly same as above.

PINEAPPLE AND COTTAGE CHEESE SALAD, MAYONNAISE DRESSING

Place ½ inch slice of head lettuce on a cold tea plate. One chilled pineapple ring in center of lettuce. Mold small ball of cottage cheese and place in hole of pineapple ring. Top with ½ cherry. Place mayonnaise to side of pineapple on lettuce.

TOMATOES, SLICED, DRESSING

Place single crisp lettuce leaf on cold tea plate. 3 slices ripe tomato on top of lettuce, each slice overlapping the other. Dressing over top, just before serving.

TOMATO AND ONION RING SALAD, FRENCH DRESSING

Cold tea plate, ½ inch slice crisp lettuce cut crosswise. 2 slices of tomato on the lettuce, one onion ring on each slice of tomato. Dressing poured over just before serving.

TOMATO AND LETTUCE SALAD, DRESSING

½ inch slice lettuce on cold tea plate. Place 3 slices tomato on top of lettuce, each slice overlapping the other. Dressing over top just before serving.

POTATO SALAD

1 gallon potatoes

1/3 cup chopped dill pickle

3 hard boiled eggs

1/3 cup vinegar

¼ cup pimento

1 teaspoonful parsley

1/3 cup celery

1 ounce sugar

1 cup mayonnaise

Salt and white pepper to taste

Boil potatoes with skins on. When done, cool, peel, and dice into small cubes. Season with salt and pepper. Add a little sugar and the vinegar. Mix well and let marinate. Add the parsley (chopped finely), celery, pickle, hard boiled eggs, and pimento also chopped up. Add mayonnaise and mix well. Season to taste. Keep moist by adding vinegar, blended witt salt and a little sugar.

WATERCRESS AND SLICED EGG SALAD, FRENCH DRESSING

Place good-sized portion of watercress on single lettuce leaf on cold tea plate. Place 4 slices hard cooked egg over cress, overlapping, and sprinkle egg lightly with paprika. French dressing over top just before serving.

CHICKEN SALD – 6 portions

1 boiled roasting chicken, diced

2 tablespoons cider vinegar

10 single stalks celery, chopped

2 tablespoons oil

1 tablespoon capers

5 hard boiled eggs, chopped

1 cup mayonnaise

1 pimento

Remove all meat from chicken and dice the meat and celery in ¼ inch pieces. Season with salt and white pepper and moisten slightly with oil and cider vinegar. Let stand for 5 minutes, pour off vinegar, and add chopped eggs, mayonnaise, capers, and mix. Garnish with pimento.

SPECIAL—TURKEY SALAD PLATTER WITH CRISPY POTATO STIX, HARD COOKED EGG, TOMATO SLICES, SALTINES, AND BEVERAGE

TURKEY SALAD

4 cups diced boiled turkey

2 tablespoons cider vinegar

10 single stalks celery, chopped

2 tablespoons oil

1 tablespoon capers

5 hard boiled eggs, chopped

1 cup mayonnaise

1 pimento

Remove meat from turkey and dice the meat and celery in ¼ inch pieces. Season with salt and white pepper and moisten slightly with oil and cider vinegar. Let stand for 5 minutes, pour off vinegar, and add chopped eggs, mayonnaise, capers, and mix. Garnish with pimento.

Service—Mold 2/3 coffee cupful of salad and turn out onto single lettuce leaf in center of cold medium platter. Place liberal portion of potato stix on one end of platter and 3 slices of tomato, overlapping, on other end. Garnish with parsley. Four individual saltines, or two packs, on tea plate, underlined with doily, for service. Beverage of customer’s choice.

COLD PLATTER – SHRIMP SALAD, POTATO STIX, COLE SLAW

SHRIMP SALAD

2 cups coarsely chopped boiled shrimp

1 cup celery

1 tablespoon capers

1 chopped pimento

4 chopped hard-cooked eggs

Mayonnaise

Mix shrimp, celery, capers, pimento, and eggs together. Add enough mayonnaise to bind well. Add salt and pepper to taste. Place ½ teaspoon of mayonnaise on top of salad and garnish with 2 strips of pimento placed crosswise on top of mayonnaise.

Service—Mold 2/3 coffee cupful of salad and turn out onto single lettuce leaf in center of cold medium platter. Garnish as directed above. Place liberal portion of potato stix on one end of platter and 3 slices of tomato, overlapping, on other end. Garnish with parsley.

SALMON SALAD -2 portions

1¼ cups salmon (two 3¼ ounce cans) flaked

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 little 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.

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 EGG

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.

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.

BLUEBERRY MUFFINS

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 kitchenspoon sugar

4 eggs

Enough milk to make batter

4 kitchenspoons melted butter

1½ cups canned, drained, blueberries

1 kitchenspoon = 4 tablespoons

Please note that in preparing blueberry muffins, melted butter must be used and under no circumstances should any other shortening be substituted. Mix flour, baking powder, salt, and sugar together. Add eggs and 1½ cups drained floured blueberries, then add sufficient milk to make batter of proper consistency. Last of all, add melted butter, and be careful not to beat batter after butter has been added.

TEA BISCUITS

5 cups flour

1 teaspoon salt

5 teaspoons baking powder

1 cup shortening

Enough milk to make soft dough

Sift together the flour, salt, and baking powder. Chop in the shortening until very fine, add milk slowly and mix to a soft dough. Place biscuit dough on a well floured pastry board. Knead just enough to give a smooth, oval surface, roll out with a rolling pin to 1 inch thick. Cut into biscuits and lay them, not touching one another, onto a floured baling pan. Bake in a very hot oven until done, and of a nice golden brown color.

CREAM SCONES

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

½ teaspoon salt

4 Tablespoons butter

2 eggs

1/3 cup cream

Mix and sift dry ingredients. Work in butter with fork or fingertips; add eggs, well beaten (reserve a small amount of unbeaten egg white), and cream. Toss on floured board, pat, and roll ¾ inch thick. Cut in squares or triangles, brush with reserved egg-white diluted with 1 teaspoonful water, sprinkle with sugar, and bake 15 minutes in hot oven.

GINGER MUFFINS

Use Ginger mix.

GINGERBREAD

Use Ginger mix.

CROUTON—PARMESEAN CHEESE

Cut bread in circular pieces, ¼ inch thick and 1½ inches in diameter. Brown in oven on both sides, and spread with butter and grated cheese. Return to oven and toast lightly to melt cheese. Drop one crouton in each cup of soup at time of service.

PINEAPPLE MUFFINS

Use regular bran mix, adding to each pound of mix one cup of well-drained crushed pineapple. Bake as near to mealtime as possible; otherwise the product will be unsatisfactory.

SALLY LUNN MUFFINS

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 kitchenspoon sugar

4 eggs

Enough milk to make batter

4 kitchenspoons melted butter

Please note that in preparing Sally Lunn Muffins, melted butter must be used and, under no circumstances, should any other shortening be substituted. Mix flour, baking powder, salt, and sugar together. Add eggs and sufficient milk to make a batter of proper consistency. Last of all, add melted butter, and be careful not to beat batter after butter has been added.

1 kitchenspoon = 4 Tablespoons

BANANA FRITTERS

2 eggs

1 Tablespoon sugar

½ teaspoon salt

1 Tablespoon melted butter

1½ cups milk

4 cups flour

1 Tablespoon baking powder

Sift the dry ingredients together. Beat the milk and eggs and slowly add the dry ingredients and beat thoroughly. Stir in melted butter. Peel the banana, cut in halves, lengthwise and crosswise. Dip each piece in batter, and drop into hot fat and fry until brown. Serve 2 pieces, ½ banana, with each order of chicken.

CORN FRITTERS

Combine ½ pound flour, 1 teaspoon baking powder, a little salt, and one teaspoon of sugar. Then add 2 well beaten eggs, and enough milk to make a stiff batter. Add 2 cups of corn, mix well, and fry by dropping one-half kitchenspoon (2 tablespoons) at a time into shallow lard in a frying pan.

HUSH PUPPIES

Hush Puppy Mix will be furnished in 1½ pound packages. Follow instructions on package. These should be about the size of an egg. Serve two on service plate. Do not burn.

DUMPLINGS

2½ cups flour

2 teaspoons baking powder

½ teaspoon salt

2 eggs

About 1 cup milk

Sift flour, baking powder, and salt into a mixing bowl. Break eggs into center, add milk gradually, and stir until a stiff batter is obtained. Place colander over a large saucepan half filled with boiling water. Drop ½ Tablespoon of batter evenly over bottom of colander. Cover and steam about 5 minutes.

ORANGE MUFFINS

To three (3) cups of Fancy Muffin Mix, add ½ cup of orange juice, ½ cup water, and three (3) drops of Yellow Food Coloring. Mix as per instructions on bag. Add three (3) Tablespoons grated orange rind and blend well. Fill in muffin tins a little more than half full. Bake as per instructions on bag.

I have found an old Mennonite recipe for orange muffins that captures the flavor and essence of the ACL recipe. Although the ACL recipe did not call for the ground walnuts, they add a nice touch to the muffins:

2 cups all purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon salt

½ cup white sugar

1 Tablespoon grated orange zest

2/3 cup orange juice

½ cup ground walnuts—optional

½ cup melted butter

2 eggs

Topping:

1 Tablespoon melted butter

¼ cup packed brown sugar

½ teaspoon ground cinnamon

Combine flour, baking powder, baking soda, salt, white sugar and grated orange peel. Stir in orange juice, ½ cup melted butter, eggs, and chopped nuts. Pour into 12 muffin cups. Combine 1 Tablespoon melted butter, ¼ cup brown sugar, and ½ teaspoon cinnamon, and sprinkle on top of each muffin. Bake in a preheated 350 degree oven for 20-25 minutes. Serve hot.

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DRESSINGS (SALADS, POULTRY AND MEATS)

CELERY DRESSING

Remove crusts from oldest toast or stale bread available. Soak in cold water thoroughly, then squeeze as dry as possible. Mix to the bread, diced and sautéed lean ham trimmings, diced celery (ask pantryman for outside stalks), onions, and green peppers. Season with sage, salt, and white pepper. Add two raw whole eggs and mix well until smooth. Stuff turkey and place remaining dressing in baking pan covered with greased paper, moisten if necessary with stock, and bake until done.

OYSTER DRESSING—Use standard grade oysters

Use recipe above, then add for each loaf of bread, 18 blanched oysters, each cut into 4 pieces.

CORNBREAD DRESSING

Use recipe for Celery Dressing, replacing the bread with cornbread.

CHEESE DRESSING—Ingredients for 1 quart

12 ounces blue cheese (use BULK CHEESE)

3½ cups French dressing

1 Tablespoon Worcestershire sauce

Break cheese into small pieces, then mash with fork. Add gradually the French dressing. When of a creamy consistency, stir in the Worcestershire sauce and transfer into a quart glass jar. Tightly cover and place in chill box. Shake well before using.

THOUSAND ISLAND DRESSING—Ingredients for 1 quart

2 hard boiled eggs, yolks and whites, chopped fine

2 green peppers chopped not too fine

1½ cups mayonnaise

1 cup chili sauce, strained

With an egg whip, mix all ingredients well together in a bowl, then transfer into a quart glass jar. Cover tightly and keep in chill box.

RUSSIAN DRESSING

Same as Thousand Island, except to each quart of dressing add 2 teaspoons finely cut chives.

SAGE DRESSING

2 loaves of stale bread and equal amount of cornbread

1 cup diced celery

4 eggs

2 teaspoons of sage

1 cup diced ham or bacon trimmings

1 cup diced onions

½ branch chopped, washed parsley

Salt and pepper to taste

Old stale bread must be used if possible. Soak bread in just enough stock or broth to get it soft, and then squeeze dry. Sautee onions, diced ham or bacon, and celery until done, but do not brown or burn, and add to the soaked bread. Season with sage, salt and pepper, add the eggs and chopped parsley, and mix well. Moisten dressing with stock or chicken broth. Bake until light brown and moisten with stock, if necessary, while baking.

VINAIGRETTE DRESSING

1 onion, washed and chopped fine

1 dill pickle, chopped very fine

1 Tablespoon of parsley, washed and chopped very fine

Mix all ingredients together and mix with three cups French dressing.

PORK DRESSING

Use dry bread if possible. Cut off all crust from loaf bread. Break up and sprinkle with cold water. Mince 2 onions, 2 outside stalks celery very fine and braise in a little fat until onions are soft but not browned. Next, add to the onions and celery, 1 teaspoonful of ground sage, salt, pepper, two teaspoons of chopped parsley, and two eggs. Mix well, then stuff chops.

COAST LINE DRESSING

The recipe for Coast Line Dressing has been lost to history. What information survives indicates that it was used on the red cabbage slaw as well as offered as a dressing for salads. This created a challenge. Red cabbage has a bit of a “bite” to it, while the lettuce in salads has a mostly neutral flavor. Creating a dressing to satisfy both flavor profiles was challenging and, unlike with the Hitching Post recipes, there was no description to work with as even a starting point. What I have created here is something that “works” with both; it’s sweet enough to give a complimentary flavor to red cabbage, yet it’s savory enough to be a good dressing for a tossed salad.

COAST LINE DRESSING, RECREATED

1 cup buttermilk

1 cup Kraft Miracle Whip Salad Dressing*

1 package Hidden Valley Ranch Salad Dressing Mix**

3 Tablespoons Sweet Relish

1 Tablespoon chopped chives

Combine all ingredients in a bowl and mix thoroughly. Store in a jar in the refrigerator. Shake before using. Mayonnaise could be substituted for the Miracle Whip. I just think that the Miracle Whip adds to the flavor profile.

*Miracle Whip Salad Dressing is a registered trademark of Kraft Foods.

**Hidden Valley Ranch is a registered trademark of HV Food Products Company.

SAUCES (MEAT, FISH, CHICKEN, DESSERTS, ETC.)

CHEESE SAUCE

¼ cup butter

¾ cup flour

1 quart milk (boiling)

Pinch of dry mustard

1 teaspoon Worcestershire sauce

3 cups of grated American cheese

Melt butter in a saucepan, add flour to make a roux; cook well; add milk slowly, stirring well to prevent lumps; add Worcestershire sauce, mustard, grated cheese, and salt and pepper seasoning; boil for a few minutes until cheese is melted.

CIDER SAUCE

3 outside stalks celery

1 medium onion sliced

1 teaspoon whole mixed spice

2 Tablespoons cornstarch

2 cups sweet cider

1 cup tomato juice

½ cup apple jelly

½ cup sherry wine

Put all ingredients, except cornstarch, in a saucepan and simmer for 25 minutes. Then add cornstarch, mixed with a little cider, let simmer for 5 minutes longer, then strain. Serve in gooseneck.

COCKTAIL SAUCE (Seafood)

1 bottle tomato catsup

½ cup horseradish

Juice of 1 lemon

Dash of Tabasco

2 Tablespoons Worcestershire sauce

Mix thoroughly and season with salt to taste.

CREAM SAUCE

1 cup flour

½ cup butter

2 quarts milk, boiling

Melt butter, add flour, and make roux. Let cook for at least 10 minutes. Add boiling milk gradually, stirring constantly to prevent sauce from getting lumpy. Cook for 30 minutes. Season with salt only. Strain into a jar or china crock. Add pieces of butter on top of the sauce to prevent the forming of a crust.

CREOLE SAUCE

2 onions chopped fine

4 blades celery, chopped

¼ cup melted butter

1 cup puree of tomatoes

¼ cup mushrooms

1 teaspoon chopped parsley

1 minced green pepper

1 clove garlic

¼ cup sifted flour

2 cups canned tomatoes

1 bay leaf

Sautee onion, celery, green pepper, and garlic in butter for five minutes. Blend ¼ cup sifted flour and stir well. Add tomatoes, tomato puree, mushrooms, and bay leaf. Season to taste. Cook slowly for 30 minutes. Add chopped parsley.

CUMBERLAND SAUCE

Make a brown roux and moisten with sufficient brown stock. Let simmer for several hours. Skim off grease and strain. Slice 1 peeled orange and 1 peeled lemon in very thin slices and then cut slices in julienne shape, blanch and drain. Add this and the juice of 2 oranges and 1 lemon to a quart of brown sauce. Let simmer until reduced to proper consistency, then finish with a cup of currant jelly and 2 Tablespoonfuls of French mustard.

EGG SAUCE

Melt 3 Tablespoons of butter, and add 3 Tablespoons of flour. Stir with whip until smooth. Add gradually 1½ cups of hot water or fish stock. Boil for 5 minutes. Add 1 ounce butter in small pieces, 1 teaspoon of lemon juice, and 2 hard boiled eggs in thin slices. Blend well. Pour over fish at time of service.

FRICASSEE SAUCE

Strain ¾ gallon stock through a cloth. Place back on fire. In a separate pan, melt ¾ cup chicken fat, and use two cups flour to make a roux. When the fat has absorbed the flour, cook this mixture slowly for five or six minutes; then add the boiling stock a little at a time, whipping well as you add. Season with salt and white pepper. Remove from fire, and add 3 egg yolks well beaten into one cup of cream. When finished, the sauce should be thick enough to adhere to the meat.

FRUIT SAUCE

1 cup pineapple juice

1 cup peach juice

½ cup sugar

¼ cup maple syrup

2 cloves

Nutmeg

1 stick of cinnamon

1 Tablespoon cornstarch

2 cups equal amounts diced fruit, including:

              Orange segments

              Peeled apples

              Peaches

Pineapple

Seedless raisins

Juice of 1 lemon

Place pineapple juice, peach juice, ½ cup sugar, and ¼ cup maple syrup in a pot and bring to a boil. Add 2 cloves, a pinch of ground nutmeg, 1 stick of cinnamon about ½ inch long, and juice of 1 lemon. Simmer slowly and thicken slightly with 1Tablespoon cornstarch mixed with ¼ cup water. Mix the 2 cups of equal amounts of the diced fruit. While syrup is still boiling, strain it over the diced fruit, and add a Tablespoon of stewed, seedless raisins. Cover and allow to cool. NOTE—Sugar quantity applies if natual or unsweetened fruit juices are used. If canned or preserved fruits are used, less sugar will be needed.

HAVANAISE SAUCE

Chop 3 shallots very fine and simmer in butter. Add ½ glass claret and reduce until almost dry. Then add 1 pint brown gravy and cook for 10 minutes. Add 2 pimentos, cut julienne. Before serving add 3 ounces butter, the juice of 1 lemon and chopped parsley.

HORSERADISH SAUCE

Make a roux with ½ cup flour and 1 kitchenspoon [4 tablespoons] of clear fat or butter. Cook 10 minutes, then add 1 quart boiling strained beef broth, stirring constantly, add ½ cup cream and cook 20 minutes, then strain into jar and add 1 kitchenspoon [4 tablespoons] horseradish and juice of ½ lemon. If prepared horseradish is used, be sure to squeeze out all the vinegar.

HOLLANDAISE SAUCE

In a double boiler, work together ¼ cup water and 3 egg yolks, beat constantly with egg whip until emulsion is formed. Then take off fire, place on working table, and stir in ½ pound of warm melted butter (like you work oil into mayonnaise). Lastly, add juice of ½ lemon and season with salt. Larger quantities in proportion.

MATRE D’HOTEL SAUCE

Work 1 teaspoon of finely chopped parsley and juice of 1 lemon into 1 cup of soft butter, and roll out mixture into a roll 1½ inches in diameter. Wrap in waxed paper and chill. Chef is to place ½ inch slice on top of each portion of fish in kitchen at time of service.

MEUNIERE BUTTER

In a small black frying pan, melt butter (3 pieces cut table size for 2 orders). Then fry to a light brown and add strained juice of a half lemon. Pour brown butter over fish and sprinkle with finely chopped and washed parsley.

RAISIN SAUCE

1 pound raisins

2 cups sugar

2 Tablespoons vinegar

Juice of 1 lemon

1 stick of cinnamon

2 Tablespoons cornstarch

1 ounce butter

3 whole cloves

2 whole allspice

Melt the butter in a pot, add the sugar and spices, and cook until a golden brown. Add 2 quarts of water, bring to a boil, and thicken with cornstarch dissolved in cold water. Let boil again and strain through Chinese strainer. Return to range, and add drained raisins which have previously been soaked in water until soft, the vinegar, and the lemon juice. Allow to simmer for 10 minutes.

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 until of a syrup consistency. Strain through China cap and cool. Transfer to a clean jar and keep cool in chill box.

LEMON BUTTER

Place one cup of butter in a pan and, when it begins to simmer, add the juice of one lemon, a few grains of nutmeg, and ½ teaspoon finely chopped parsley.

SAVORY SAUCE

Cream 1 cup of butter and add:

4 Tablespoons chopped parsley

4 Tablespoons lemon juice

1 teaspoon minced onion

1 Tablespoon minced green pepper

Spread 1 Tablespoon Savory Sauce on each order of broiled fish when serving. Makes 1½ cups.

TARTAR SAUCE

1 cup mayonnaise

1 Tablespoon finely diced onions

2 finely diced dill pickles

1 Tablespoon capers

1 Tablespoon finely chopped parsley

Dry the onions, pickle, and capers by wringing them in a towel; then add them to the mayonnaise. Mix well and add the chopped parsley.

TOMATO SAUCE

1 ham bone, cracked

1 cup chopped carrots

1 cup chopped celery

1 gallon whole tomatoes, or tomato puree

1½ cups flour

½ cup bacon grease

1 chopped green pepper

1 gallon turkey, chicken, or veal stock

1 cup chopped onions

Mixed spices, consisting of 6 whole peppercorns, 4 whole           cloves, 4 whole allspice, and 1 bay leaf

Braise together with the bacon grease, the ham bone, the vegetables, and the spices until soft. Add the flour to absorb the grease for roux and cook for five minutes. Stir in the tomatoes and the stock. Boil for 1 hour and strain through Chinese strainer. Season with salt, white pepper, and a pinch of grated nutmeg. If bitter in taste, add a small amount of sugar.

VANILLA SAUCE

Place 1 quart milk and 1½ cups sugar in a pot and bring to a boil. Thicken with 2 Tablespoons cornstarch dissolved in cold water. Remove from range, and whip in 3 egg yolks that have been beaten with ¼ cup warm milk. Season with vanilla extract.

VELOUTE SAUCE – Instructions for 1 quart

½ cup butter or other shortening

¾ cup flour

1 qt. strong chicken, veal, or turkey broth

Make a roux from the butter or other shortening and flour which should be cooked for at least 10 minutes; add the boiling broth slowly, beating sauce well with a wire whip to prevent lumps. Season with salt and white pepper to taste.

SANDWICHES

No extra charge to be made for toasting or grilling.

All sandwiches served in dining cars to be cut diagonally and plate garnished with pickle or sliced tomato and sprig of parsley. Use lettuce on all sandwiches except cheese and peanut butter. Use liberal filling in all sandwiches.

Any sandwich served hot with potatoes and gravy should be priced in accordance with Bulletin Number 65.

Use only fresh toast in making sandwiches. Sandwiches should be made at any meal upon request of guest, if ingredients are on car.

CLUB SANDWICH

Spread three slices of freshly made toast with mayonnaise. Cover two slices with crisp lettuce leaves. On the lettuce neatly arrange slices of white meat of turkey or chicken, as specified on the menu, and place a slice of crisp bacon on top of the meat. Season lightly with salt and white pepper. Put sandwich together, trim edges, fasten together with wooden toothpicks, and cut in four triangular sections. Arrange the four sections neatly around the center of a warm service plate on bed of lettuce leaves. The points of the sections should be pointing upwards with the outside of the toast resting on the plate. Garnish with 1 ripe and 1 green olive, 2 slices of dill pickle, and 1 slice tomato cut in two. Do not place tomato slice in sandwich. Hot tea plate for service.

HAMBURGER SANDWICH ON TOAST, TOMATO SLICE, PICKLE

This is to be served as an OPEN sandwich. 4 sandwiches to pound of hamburger.

Place two slices trimmed, freshly made buttered toast, on hot service plate. On one slice, place fried hamburger (4 ounce portion), on other slice of toast place 1 slice of tomato. Garnish plate with a few potato stix, piece of dill pickle, and a sprig of parsley.

CUBAN SANDWICH – Spanish Luncheon:

Spanish Bean Soup

Cuban Sandwich, Ybor City Style

Beverage

SPANISH BEAN SOUP

The ACL prepared the soup at the Jacksonville Commissary and provided it to the trains frozen. This recipe is a close approximation of the ACL’s recipe, which has been lost to time.

½ lb. uncooked garbanzo beans (chickpeas), dried

1 ham bone

1 beef bone

2 quarts water

1 tablespoon salt

¼ lb. salt pork, cut in thin strips

1 onion, finely chopped

1 chorizo (Spanish sausage), sliced in thin rounds

2 potatoes, peeled and cut in quarters

Pinch of saffron

½ teaspoon paprika

Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans. Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

CUBAN SANDWICH, YBOR CITY STYLE

Cuban bread, cut loaf crosswise into 7 inch lengths. Split each sandwich through center, lengthwise. Butter one slice of bread with soft butter, 1 pat equivalent. On other slice of bread prepare sandwich as follows:

Cover bread with thinly sliced baked ham (1 ounce)

On top of ham place thinly sliced white meat of turkey (3/4ounce)

On top of turkey, place two thinly sliced pieces of salami (1/4 ounce each slice)

Place 1 pickle chip on each piece of salami

Cover with slice of Swiss cheese, whichis½ of full slice (see below)

Close sandwich and place in oven until bread is hot but not dried out. Serve hot.

Bakery in Tampa will make delivery of bread to diner each day at Tampa at about 11:30 AM at which time steward can determine number of loaves needed to last a round trip. Each loaf of bread should make about 5 sandwiches as they are about 36 inches in length. This bread should be kept under refrigeration to keep bread fresh.

Requision Bean Soup from Jacksonville only. This will not be available in Washington. Other ingredients may be ordered at either point. Swiss cheese will come in½ pound packages, cut 6 slices to the half pound. Each slice of cheese is to be cut in half lengthwise. Each½ pound package will make 12 sandwiches. Salami can be ordered by the pound, Each pound should yield 64 slices, or 32 sandwiches.

PASTRAMI SANDWICH – Today’s Special

Tomato Juice

Pastrami Sandwich on Rye Bread

Potato Salad               Dill Pickles

Choice of Beverage and Dessert

Pastrami is to be ordered from Washington, except in emergency it may be obtained at Jacksonville.

This item will be sliced and issued in one pound packages. Each pound will yield 11 sandwiches (about 1½ ounces per sandwich), and you should bear this in mind when ordering. Keep Pastrami in original wrapper as it is furnished to you, under refrigeration in high kitchen chill box, and use as needed. Be sure you keep an ample supply of fresh rye bread on car to meet requirements. Only Kosher Dill Pickles are to be used and, when ordering for this special, be sure to specify Kosher Dills. We will continue the use of regular dills for garnishing other items.

INSTRUCTIONS FOR PREPARATION AND SERVICE

Tomato Juice – Regualr service, be sure it is cold.

Use 2 slices of fresh rye bread. Do not remove crust. Make up sandwich without the use of either butter or mayonnaise, unless the check indicates the guest desires mayonnaise. This information is to be developed by waiter from guest when he reads the check back to guest and if mayonnaise is desired, check is to be so marked.

Cover one slice of bread with a single layer of Pastrami, then cover other slice with another single layer of Pastrami. Close sandwich. Note this will provide two (2) layers of thinly sliced Pastrami in each sandwich. Do not use lettuce.

Cut sandwich diagonally, and arrange neatly on cold service plate. Mold potato salad in egg cup and turn out onto single lettuce leaf on same plate (see page 104 of recipe book). Garnish plate with 2 strips of Kosher Dill Pickles, 1 ripe and 1 green olive, and sprig of parsley.

Waiter will place mustard, served in China mustard cup with AD spoon on table of guest at time of service of all Pastrami sandwiches.

REUBEN SANDWICH, COAST LINE STYLE

There are many variations on the traditional Reuben Sandwich (corned beef, sauerkraut, Russian dressing, and Swiss cheese on rye bread). The ACL had their version which is as follows:

Use 2 slices of fresh rye bread. Do not remove crust. Cover one slice of bread with 2 thin layers of corned beef (if corned beef is not available, Pastrami may be substituted.) Add a layer of cole slaw. Cover with a slice of Swiss cheese and top with Russian dressing. Cover with second slice of bread. Grill in frying pan with a little melted butter, turning once, until cheese is melted. Be careful not to burn bread.

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MISCELLANEOUS

SPAGHETTI WITH MEAT BALLS

Use Kitchen Craft Spaghetti Sauce.

Cooking Instructions for Spaghetti:

Fill saucepan¾ full of water. Bring to a brisk boil. Add salt and spaghetti (do not break up), and cook until done. Pour into colander and rinse well under faucet. Then place in a baine marie, cover with cold water, and place in chill box until ready for use. IMPORTANT—Do not overcook as spaghetti becomes soggy and loses flavor when cooked too long.

MEATBALLS – 2½ pounds of hamburger meat

Season meat with 3 teaspoons salt,½ teaspoon pepper, 2 eggs, and 13 slices bread, soaked in cold water and squeezed dry. Mix well. Shape mixture into small balls, about 1 inch in diameter. Partially cook meatballs in 4 Tablespoons hot bacon fat, adding 3 small, finely chopped onions, and cook until onions are browned. Place meatballs into Kitchen Craft Spaghetti Sauce and cook until done.

Service – Place a very liberal supply of spaghetti on a hot dinner plate. Cover spaghetti with spaghetti sauce and place two meatballs on top of sauce. Serve Parmesan cheese on side in baker. If vegetables are ordered by guest, serve in side dishes. Under no circumstances is spaghetti to be cooked or mixed with the sauce. Sauce to cover the spaghetti at time of service only.

SPAGHETTI WITH MEAT SAUCE

To cook spaghetti: Break spaghetti as received in two. Cook in salted boiling water until tender, from 15 to 20 minutes, depending on the quantity and thickness. Drain off water, rinse under faucet to prevent sticking. Cook tender, not too done. After rinsing in cold water, keep in jar for use as needed. To warm up, dip the quantity needed in boiling water, remove, strain well until dry, and spaghetti is ready to serve with whatever sauce is shown on menu.

MEAT SAUCE: Use Kitchen Craft Spaghetti Sauce. Grind or chop finely any scraps of meat available—beef, pork, veal, or ham—NO LAMB.Sautee in butter or oil one cup of finely minced onions until tender, but not brown. Then add the ground meat and let braise for 15 minutes. Add the“Kitchen Craft” Spaghetti Sauce and an equal amount of stock. Cook slowly and reduce until of proper consistency.

Service – Place the hot, well drained spaghetti in casserole with generous amount of sauce poured over. Two basting spoons full is sufficient. Sprinkle with grated Parmesan cheese. Green salad served as garnish for this dish to be prepared in the pantry, chopped greens, lettuce, radishes, end pieces of tomatoes, cucumbers, seasoned with French dressing an served on cold tea plate. Casserole underlined with tea plate.

CASSEROLE OF BAKED MACARONI WITH HAM

Break macaroni into pieces about 3 inches long. Cook in boiling water until tender, about 20 minutes. Macaroni should be firm, not too done (al dente). Drain off water in which cooked and rinse under cold water to prevent sticking. DRAIN THOROUGHLY. Mix a generous amount of ham and rich cream sauce with the macaroni. Season with salt and white pepper. Sprinkle with cracker meal, grated cheese, dash of paprika, and bake in shirred egg dish. Dot with butter and cook until well browned. Caution: Keep macaroni, ham, and cream sauce mixture ready, baking only enough individual portions to take care of your requirements. Bake a few at a time, otherwise the product will be dry.

Service – Shirred egg dish underlined with tea plate, hot dinner plate for service.

WELSH RAREBIT, CHEF’S SALAD, DRY TOAST, BEVERAGE

Welsh Rarebit will come in 6 ounce cans, serve one can to each order. Do Not Thin With Milk.

Add nothing to cheese. Melt cheese in double boiler but be sure cheese is thoroughly melted before serving. Serve in large shirred egg dish. Place shirred egg dish on top of range and get it very hot before pouring cheese into dish. Underline with service plate. This item must not be removed from range until waiter is ready to take it to guest, and should be sizzling hot when taken from kitchen, and must be taken to the table of patron by waiter immediately. Hot service plate for service.

Serve two slices dry toast cut in the usual manner on tea plate. Butter on butter chip.

Chef’s Salad – Serve same salad as with ACL Steak Platter (page 54).

Welsh Rarebit, Toast, and Salad to all be served at same time. Beverage as patron may desire.

BOWL OF CHILI CON CARNE, MIXED SALAD, SALTINES, BEVERAGE

We will use Hormel’s canned chili which comes in 8 ounce cans which is an individual serving. Follow directions on can. Place a very small amount of water in bottom of pan you are using to heat chili so it will not burn. Serve in hot oatmeal bowl, underlined with tea plate.

MIXED SALAD – Same as served with ACL steaks.

One medium large head of lettuce shredded (not chopped), one medium onion finely shredded, four or five raddishes, thinly sliced, and a little chopped parsley. Mix all together and keep in ice box until needed. Serve on cold tea plate and pour a little French dressing – about one ounce – over the salad just before serving. This makes six orders. Do not prepare too much in advance.

Note that no soup or dessert or juice is served with this item and must be charged for extra if ordered by guest. Bread may be served in lieu of crackers should guest desire.

HITCHING POST FOODS—A BRIEF HISTORY

In researching Hitching Post Dressing and Hitching Post Mint Syrup, I found the following history of the company from the February, 1949 issue of Gourmet magazine:

“Hitching Post Foods is a woman's business, that of Mrs. C. Wesley Frame, who was Rosalind Kress, daughter of the late Claude W. Kress, former president of the five-and-ten-cent store chain. It was two years ago that Mrs. Frame stopped at the Hitching Post Inn at Aiken, South Carolina, and marveled at the goodness of the salad dressing. A woman of impulse, she decided to go into business and start with this dressing. She asked the restaurant owner to sell the exclusive recipe rights, and they agreed on a price.”

“It's a sauce rich of oil, a combination of olive and vegetable, rosy with tomato, zesty with good vinegar, and fragrant of many herbs and spices, accented with garlic. The dressing has enough authority to win favor generally, yet enough subtlety to please those of knowing palate. Good for almost any type of salad, on cabbage, over greens, nice with fruit. Blend with snappy cheese to use as canape spread or stuff it into celery. Add to cottage or cream cheese when preparing a dunk for potato chips and carrot jackstraws. Excellent as a moistener when deviling the eggs. Shrimp takes on a new and lively flavor dipped into this sauce. Brush it over steaks, chops, fish, poultry—then broil for new flavor. Use it sparingly when you season freshly cooked spinach, broccoli, green beans.”

Based on the description of the dressing, I have created what I believe is a reasonable facsimilie.

HITCHING POST SALAD DRESSING

½ cup garlic-infused extra virgin olive oil

½ cup corn or vegetable oil

½ cup white vinegar

3 tablespoons water

1 teaspoon sugar

2 teaspoons tomato sauce

2 packages “Good Seasons” Italian Dressing mix*

To make the garlic infused oil, crush one clove of garlic and place it in a small bottle of extra virgin olive oil. Allow it to steep for at least one week before using.

Wisk together the water and tomato sauce.

Combine the vinegar, water/tomato sauce, sugar and the “Good Seasons” Italian Dressing mix. Shake well. Add the olive and vegetable oils. Shake well again. Refrigerate unused portion.

While the only reference in the cookbook is for its use on the mixed green salad, as the quote on the previous page indicates, the dressing would have many uses.

*Good Seasons is a registered trademark of Kraft Foods.

HITCHING POST MINT SYRUP

Again, quoting from the Gourmet magazine article, “Mint syrup is a medium-thick sauce, quite sweet with a tart undertone. It's of moss-green color, made so by the addition of a tablespoon finely chopped fresh mint to each jar. Three ingredients only—vinegar, sugar, herb. Use it with lamb, pork, or veal, as a fine sweetener for tea, hot or cold. Drizzle it over fruit cups and fruit salads.”

As syrups are easy to make, I can just about be 100% certain that this is the recipe for the “Hitching Post Mint Syrup”

6 ounces vinegar

6 ounces sugar

1 tablespoon mint, chopped fine

Use a Pyrex Visions saucepan. This is a ceramic pan designed for use on the stovetop. Using other Pyrex products on the stovetop could result in shattering of the product.

Mix the vinegar and sugar and place the saucepan over medium heat. Stir frequently with a wooden spoon to keep the sugar from caramelizing. Cook until reduced by half. Place chopped mint leaves in a jar and pour the syrup over the mint. Stir to release the mint oils into the syrup. Store in the refrigerator.

Do not use a metal pan or metal spoon. Vinegar is an acid, and while it likely would not leach too much of the metal into the syrup, any would alter the taste of syrup.

The Aiken Standard newspaper of May 6, 1949, reported the following about Hitching Post Foods, “In our foods column today we would like to pay tribute to the phenomenal success of Hitching Post Food, Inc., and to Mrs. C. Wesley Frame, president, who tasted the dressing used at the Hitching Post Inn here and realized that she had found an exotic dressing. Mrs. Frame had the forethought to negotiate for the right to manufacture and market the unusual blend of imported olive oil, sugar, tomatores, vinegar, vegetable oil, and imported herbs and spices, thereby beginning a venture nearly two years ago that has swung into a gigantic business, carrying Hitching Post foods to the shelves of the hotter stores and to the menus of, the country's leading restaurants and hotels. The purpose of the organization is an entirely new departure in the food field. Pre-seasoned food that doesn't even need the addition of salt is being produced from old southern recipes and packaged in table-worthy containers.”

Sadly, both Hitching Post Foods and the Hitching Post Inn are no longer with us.