12  Pork  and  ham  34  Sweet  entrees   (fritters,  etc.)

13  Veal  35  Puddings

14  Poultry  Z'^  Pudding  sauces

15  Fish  Z7  Frozen   desserts

16  Meat  sundries  38  Cold  desserts

17  Meat  substitutes  39  Pies

18  Relishes   for   main   course  40  Winter  fruit  desserts  (canned

19  Made  over  dishes  with  meat  preserved,  etc.)

20  Made  over   dishes  with  eggs      41  Summer  fruit  desserts

21  Made  over  dishes  with  fish        42  Cakes

22  Cheese  dishes  43  Cookies

23  Macaroni    and    other    starchy

dishes


GUEST  HOUSE  MANAGEMENT  189

It  is  wise  also  to  have  lists  of  dishes  that  can  be  made
from  left-overs,  for  example

Dishes  with   Sour  Cream

Salad  dressing

Muffins

Luncheon  cake

Ice  cream   (if  cream  is  not  very  sour)

Griddle  cakes

Waffles

To  moisten  Cottage  Cheese,  etc.
Dishes   with   Left-over   Cereal

Cereal   muffins
Oatmeal  bread
Oatmeal  soup
Rice  and  cheese
Rice  custard
Rice  and  tomato
Stuffing   for  peppers
Croquettes
Fried  hominy-
Tomato  soup  with  macaroni

Have  one  or  more  pages  in  a  large  note  book,  or  a  large
card  or  sheet  of  paper,  for  each  list.  Have  columns  on
the  right  of  the  list  for  each  month;  figures  indicate  the
day  of  the  month  on  which  the  dish  is  served.  At  left
of  the  list  of  dishes,  use  as  many  headings  as  you  like,
such  as  page  of  Cook  Book  where  recipe  is  found,  number
of  people  served  by  the  recipe,  the  amount  of  food  stuff
to  be  used  for  it,  as  pounds  of  cereal  or  meat,  number  of
times  to  increase  the  recipe  for  your  family  or  amount  for
one  serving;  there  may  be  a  column  for  the  cost  or  the
food  value  or  the  selling  price  of  the  dish.
