Institution Recipes For Use In Institutions, Book

EQUIPMENT

An Institution kitchen should be supplied with the equipment that is best calculated to meet the requirements of the particular Institution. The number of persons to be provided for, the character of the menu, the methods of serving, the number and kind of servants employed, etc . , must be considered when planning the equipment of any kitchen. To secure the ideal kitchen and lunchroom for a school, one must consult with the architect who is making the original plans for the building. The location of all permanent equipment: steam cookers, range, broiler, sinks, refrigerators, dishwasher, counters, etc . , must be considered, in order that adequate ventilation and under drainage may be provided. Few of us, however, have this opportunity of beginning with the building, and must make the best of conditions found in old, poorly – planned buildings.

The equipment for the school lunchroom, depends upon the character of luncheon to be served, the number of teachers and pupils in the school, and the kind of helpers employed. To provide the luncheon menus described in a foregoing chapter, in a school having twenty teachers and five hundred pupils the following equipment will be needed. This equipment will cost approximately, from $ 800 to $ 1000.

Special Equipment
1 refrigerator ( underdrained )
1 six burner gas range ( oven 18 in . x 23 in . )
1 Seely fireless cooker
1 ice cream cabinet
1 porcelain sink and drain boards
1 cooks ‘ table with drawers and under shelf 1 counter including gas heated serving table, and plate warmer
1 gas heated cocoa urn
1 dish truck with rubber tire castors
Tables and stools

Plated Silver
20 doz. teaspoons
12 doz. dessert knives 12 doz, dessert spoons 12 doz. dessert forks

Linen
1 doz. dish cloths
4 doz. napkins
3 doz. dish towels
4 3 yd. table cloths 1 doz. hand towels
1 3 yd. table felt
10 yards thin muslin 144 yards wide

Dishes
25 doz. 8 in. plates (white)
2 glass pitchers
10 doz. cups and saucers (white)
2 doz. plates (green band)
2 doz. soup plates (green band)
10 doz. soup bowls (white)
20 doz. fruit saucers (white)
2 doz. cups and saucers (green band)
12 doz. tumblers
3 doz. bread and butter plates (green band)
1/2 doz. tea pots
1/2 doz. vinegar cruets
1 doz. fruit saucers (green band)
1/2 doz. sugar bowls
1 doz. vegetable dishes (green band)

Hard Soap

In every kitchen there is an accumulation of various kinds of fat. It is usually considered more economical to sell the fat and buy soap for kitchen use. Under certain conditions it is convenient to use the fat for making homemade soap.

The following recipe will be found reliable, and it is superior in quality to the ordinary cheap kitchen soaps.

5 pounds clean grease
2 cup ammonia
1 box concentrated lye
1/2 cup powdered borax
3 1/2 cups cold water

Melt the grease and add the ammonia when it reaches a temperature of 120° Fahrenheit. Dissolve the lye in the cold water and when it cools to 80° Fahrenheit, stir in the borax. Pour the dissolved lye very slowly into the grease, and stir until lye and grease are thoroughly combined, and the mixture drops from the spoon like honey. The stirring must be done slowly, but not too long; from one to five minutes, if stirred too long the mixture will separate. Pour into a mould lined with paper and allow it to stand in a warm place about twenty-four hours. Empty from the mould, remove the paper and cut in pieces. Keep in a dry place.