Quantity Cookery: Menu Planning and Cooking for Large Numbers

** "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Lenore Richards is an early twentieth-century manual crafted for food service managers in institutional settings, providing guidance to plan meals and prepare food for large groups. The central idea revolves around enabling businesses like schools and hospitals to offer pleasing, healthful menus to diverse populations. The book begins by underscoring the need for meticulous menu development. It argues that successful institutional dining depends on careful menu design paired with excellent ingredients and talented staff. The book outlines essential strategies for managers, such as knowing their customers' needs, being aware of food rules, including a range of foods, and using foods that are available during certain times of the year. It illustrates how factors like money and customer traits can influence meal preparation, paving the way for more specific methods and illustrations in later parts of the book. **