Atlantic Coast Line Railroad Dining Car Cookbook
Page 7
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 suga
r, 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.