by E Mooneyhan
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 t
he 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