COOKING FOR A CIVILIAN CONSERVATION CORPS CAMP

Fred Blood, of Spokane became a camp cook at the CCC camp at Heyburn State Park near Plummer. He saved the cookbook he used: Large Quantity Recipes by Alice M. Burgoin. The following are three recipes from the book.

Hot Potato Salad - Serves 100

26 36 2 4 2 1 1 1 5 5 2 1 1/3

lbs   lbs qts qts cup cup cup cups cups cups cup cup

potatoes, cooked eggs bacon, diced celery, diced peas pimento, diced parsley, chopped onion, chopped water vinegar sugar bacon fat salt

Marinate potato in dressing. Mix other ingredients. Put in steamer and keep hot.

Golden Salad - Serves 40 - Cost per serving: 3.9 cents

17 3 2 1/4 2 2 1 1 40 2 1/2

oz cups qts qts #2 cans bunch tsp leaves cups

lemon gelatin boiling water pineapple juice raw grated carrots crushed pineapple celery (small bunch) salt lettuce mayonnaise

Dissolve gelatin in boiling water. Add pineapple juice and enough cold water to make required amount. Wash and peel carrots and run through food chopper. Add carrots, pineapple and salt to cooled gelatin mixture and pour into individual molds.

Chicken A La King - Serves 55 - Cost per serving: 13.4 cents

3 1/2 1 1/2 5 2 3 1/2 16 1 1/4 2 1/4 2 1/2 1   90

qt cups cans cans   cup   cup cups qt pt   slices

chicken butter mushrooms pimentos peppers salt yolks cup fat cups flour qt chicken stock cream parsley to garnish toast

Singe and clean chicken. Cook whole in boiling water until tender. Remove bone and skin from chicken, cut 1/2-inch cubes. Saute mushrooms and season. Chop pimentos, pepper, make white sauce of fat, flour and pepper and pimentos. Heat thoroughly. Add cream just before serving. Serve on slices of toast (toast only on one side).