OP: Food for Fifty
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John Wiley & Sons, Inc., New York, 1944. Hardcover. Very Good. Second edition.
Whether cooking in a hospital cafeteria or feeding a house of sorority sisters, “institutional food service and the quantities in which food must be prepared make the familiar and reliable household recipes of little value,” say home economics professor Sina Faye Fowler and professor of Institutional Management Bessie Brooks West in their introduction to Food for Fifty (1937).
These two clearly adept authors have worked hard to take the guess work out of the potentially intimidating task of cooking for masses. Beginning with a glossary of terms; temperatures for common food types and cooking methods; and handy charts offering weight and volume conversions, clever substitution ideas, and even cookie “dipper” models and their uses; Fowler and West demonstrate authority and experience that promise for success.
The recipes that follow fit in every probable category—from appetizers and canapes to soups, salads, entrees, sides, and desserts. About 40 pages of conscientious menu planning instruction helps make sense of the mixing and matching, economics, and contextual needs of all occasions. Any industrial cook will find a solid foundation for their craft here.
Our copy is from the 1944 second edition. Red cloth bound case with title in gilt to the spine, shelfworn but sturdy. Clean with very occasional penciled marginalia.
