Rhode Island School of Design · Providence · 1982

Cooking class, 1982

The spiral notebook James Lantos kept in a 1982 cooking class at RISD: 88 recipes in his own hand, from the 5 mother sauces to Junior's Cheese Cake.

Each recipe has its own card, shown beside the handwritten page it came from. The quantities are the class's, and many are written for a crowd, like 3 gallons of stock or 5 pounds of onions.

The storyIn James Lantos's words

In 1982, during my sophomore and junior year in high school, my mother came up with a novel idea. Rather than helping me to learn how to cook, she sent me to cooking school. I still can't figure out if this was her being too lazy or not having enough time, or just pure genius. I'll err to the latter in honor of her memory. (Thanks, Mom.)

I was sent to the prestigious Rhode Island School of Design in Providence, Rhode Island, just a mile or two away from where I was living in Wayland Square on the East Side of Providence. Who knew RISD offered cooking classes?

The class was 6 weeks. The first 3 were spent learning entrees. The 2nd half we learned baking. We prepared food in bulk, and it was then served to students for lunch each session.

My clear memories of this were of learning how to cook chicken in the Kentucky Fried Chicken manner (hint: LOTS of salt), and all the different sauces. Great course! It has certainly helped me through much of life.

The notebookAll 22 spreads, page by page

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Part 1: EntreesWeeks 1 to 3 · 71 recipes. Click a line to open its recipe card.

Kind of dish	Click a line to open it
Techniques	Roux · notebook page 2
Roux Recipe 2 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 4 [oz?]fat 8 [oz?]flour Method Combine fat and flour. Cook slowly for 5 minutes. Margin ratio written above the line: 4 (fat) + 8 (flour) = 1 gallon of liquid. Units are not written; the Velouté line on the same page gives the roux as 8 oz per gallon. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Sauces	Béchamel · notebook page 2
Béchamel Recipe 4 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 1 batchroux 1 gallonmilk, hot to tastesalt to tastepepper Method Add 1 gallon hot milk to the roux. Simmer for 10 to 12 minutes. Season with salt and pepper. One of the 5 mother sauces listed on the facing page. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Sauces	Soubise · notebook page 2
Soubise Recipe 2 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 1 largeonion 2 qtbéchamel Method Sauté a large onion until transparent. Add 2 quarts béchamel. Season. A heavy-onion béchamel. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Sauces	Mornay · notebook page 2
Mornay Recipe 4 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 1 batchbéchamel to tasteParmesan cheese 2egg yolks (liaison, per 1 qt) 1/4 cupcream (liaison, per 1 qt) Method Add Parmesan cheese to béchamel. For a liaison, per 1 quart Mornay: whisk in 2 egg yolks and 1/4 cup cream. "Liaison 1q" is written in the margin beside the egg-yolk line. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Sauces	Cheese Sauce · notebook page 2
Cheese Sauce Recipe 4 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 1 batchbéchamel to tastecheese to tastedry mustard to tasteWorcestershire sauce Method Add cheese, dry mustard and Worcestershire to béchamel. Used later in Macaroni and Cheese and Broccoli Romanoff. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Sauces	Velouté · notebook page 2
Velouté Recipe 2 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 8 ozroux 1 gallonchicken stock, hot Method Add 1 gallon hot chicken stock to 8 oz roux. Poulette variation: add mushroom stems. My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Side dishes	Spätzle · notebook page 2
Spätzle Recipe 3 ingredients Source: My RISD class notebook, 1982, page 2 Ingredients 12eggs 1 qtwater 3 lbflour Method Mix eggs, water and flour. Force the batter through a colander over boiling water. Cook for 6 to 7 minutes. Strain. Added to Pepper Pot Soup (page 4). My RISD class notebook, 1982, page 2 Open this recipe on its own page, beside the notebook page →
Techniques	Vegetable Cuts · notebook page 3
Vegetable Cuts Recipe Source: My RISD class notebook, 1982, page 3 Method Dice: 1/4 to 3/8 inch. Brunoise: 1/8 inch dice. Creole [?]: cut on the bias. The third term is written "Creol" (or "Crisol"); the cut it names is a bias cut. My RISD class notebook, 1982, page 3 Open this recipe on its own page, beside the notebook page →
Main dishes	Eggplant Boston · notebook page 3
Eggplant Boston Recipe 10 ingredients Source: My RISD class notebook, 1982, page 3 Ingredients 1/2 lbham, julienned 1onion, thinly sliced as neededbutter to tastechopped parsley 1eggplant, sliced as neededflour as neededegg wash as neededoil for frying as neededbéchamel as neededgrated cheese Method Sauté julienned ham with thinly sliced onion in butter. Season with chopped parsley. Flour the eggplant slices, dip in egg wash, then fry in hot oil. In a casserole, layer: eggplant, ham mixture, then a second eggplant layer. Top with béchamel, grated cheese and a little butter. Bake at 400°F until bubbly. My RISD class notebook, 1982, page 3 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Crème Brûlée · notebook page 3
Crème Brûlée Recipe 5 ingredients Source: My RISD class notebook, 1982, page 3 Ingredients 8egg yolks 6 tbspsugar 2 tspvanilla 3 cupscream (half and half) as neededbrown sugar Method Combine yolks, sugar, vanilla and cream. Stir over a double boiler until thick. Pour into glasses and chill until firm. Top with brown sugar and glaze under the broiler. Serve immediately. The yolk count is written over another digit; 8 is the best reading. My RISD class notebook, 1982, page 3 Open this recipe on its own page, beside the notebook page →
Sauces	Sauce Creole · notebook page 3
Sauce Creole Recipe 10 ingredients Source: My RISD class notebook, 1982, page 3 Ingredients as neededcelery, diced as neededonions, diced as neededpeppers, diced as neededgarlic as neededoil as neededtomato product to tasteoregano to tastethyme to tastesalt and pepper to tasteTabasco Method Sauté diced celery, onions and peppers in garlic and oil. Add tomato product. Season with oregano, thyme, salt, pepper and Tabasco. Cook until the vegetables are tender. Base for Seafood Creole (page 12). My RISD class notebook, 1982, page 3 Open this recipe on its own page, beside the notebook page →
Main dishes	Stuffed Breast of Chicken · notebook page 3
Stuffed Breast of Chicken Recipe 7 ingredients Source: My RISD class notebook, 1982, page 3 Ingredients 1/2 cupcelery and onion, minced as neededbutter 4 [?] slicesbread, chopped as neededchicken stock to tastepoultry seasoning to tastethyme to tastesalt and pepper Method Sauté minced celery and onion in butter until tender. Chop the bread and moisten lightly with chicken stock. Add the vegetables, poultry seasoning, thyme, salt and pepper. Bake at 350°F for 40 to 50 minutes. The bread count is written over another number ("Soak" is crossed out before "lightly moisten"). How the stuffing goes into the breast is not written. My RISD class notebook, 1982, page 3 Open this recipe on its own page, beside the notebook page →
Main dishes	Chicken Mandarin · notebook page 3, 4
Chicken Mandarin Recipe 7 ingredients Source: My RISD class notebook, 1982, page 3, 4 Ingredients 1raw chicken, cut up 1/2 cupsoy sauce 1/3 cuphoney 1 cupchicken stock juice of 1 [?]lemon pinchginger 1/2 cupScotch Method Cut up the raw chicken. Combine soy sauce, honey, chicken stock, lemon juice, ginger and Scotch. Marinate the chicken for 1/2 hour. Place everything in the oven; bake 40 minutes at 375°F. Ingredient lines are partly in pink ink, mixed with pink show-through from the other side of the leaf; only text reading in the normal direction was transcribed. "Mararade" at the top of page 4 is read as "marinade." My RISD class notebook, 1982, page 3, 4 Open this recipe on its own page, beside the notebook page →
Soups	Pepper Pot Soup · notebook page 4
Pepper Pot Soup Recipe 9 ingredients Source: My RISD class notebook, 1982, page 4 Ingredients 1 [part?]celery, diced 1 [part?]onion, diced as neededbutter as neededcrushed tomato as neededchicken stock 1spice bag 1 [part?]peppers, diced 2-3 qtbeef, diced as neededspätzle Method Sauté diced celery and onion in butter. Add crushed tomato, chicken stock and the spice bag. Add diced peppers and 2 to 3 quarts diced beef. Adjust seasoning. Add spätzle. Check the seasoning again. The circled (1) beside celery, onion and peppers may mean equal parts. My RISD class notebook, 1982, page 4 Open this recipe on its own page, beside the notebook page →
Sauces	Curry Sauce · notebook page 4
Curry Sauce Recipe 7 ingredients Source: My RISD class notebook, 1982, page 4 Ingredients 2apples, rough cut 2-3 clovesgarlic 1/2onion as neededbutter 2-3 tbspcurry powder 2-3 tbspflour as neededchicken stock Method Rough-cut the apples, garlic and onion; sauté in butter. Add 2 to 3 tbsp curry. Add 2 to 3 tbsp flour. Add chicken stock. Adjust seasoning and strain. Written in pink ink. My RISD class notebook, 1982, page 4 Open this recipe on its own page, beside the notebook page →
Soups	Vichyssoise (Cold Potato Soup) · notebook page 4
Vichyssoise (Cold Potato Soup) Recipe 9 ingredients Source: My RISD class notebook, 1982, page 4 Ingredients 3onions, rough cut 1-2 lbham scraps a littlebutter 10 lbpotatoes, peeled, raw to coverchicken stock as neededcream to tasteWorcestershire sauce to tastechopped chives to tastesalt and pepper Method Sauté onions and ham scraps in a little butter. Add potatoes and chicken stock to cover; cook until done. Put through a china cap; strain the liquid. Refrigerate until thick. Thin with cream; season with Worcestershire, chopped chives, salt and pepper. My RISD class notebook, 1982, page 4 Open this recipe on its own page, beside the notebook page →
Main dishes	Saltimbocca · notebook page 4
Saltimbocca Recipe 7 ingredients Source: My RISD class notebook, 1982, page 4 Ingredients as neededveal, sliced thin into scallops to tastesage 1 piece per scallopham as neededbutter splashChablis or lemon 3-4 chunkscold butter to tasteparsley Method Slice veal thin into scallops. Sprinkle with sage and put a piece of ham on top; fasten with a toothpick. Sauté in very hot butter, ham side up. Do not turn. Remove the veal. Deglaze the pan with Chablis or lemon. Remove from the heat; swirl in 3 to 4 cold chunks of butter for the sauce. Add parsley. Starred in the notebook. My RISD class notebook, 1982, page 4 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Bananas Foster · notebook page 5
Bananas Foster Recipe 6 ingredients Source: My RISD class notebook, 1982, page 5 Ingredients 1/2 cupbrown sugar 1/4 cuplemon juice 1-2 ozbutter 2 largefirm bananas splashbrandy as neededice cream Method Melt brown sugar, lemon juice and butter together. Cut 2 large firm bananas in half and cook in the syrup. Flame with brandy. Serve with ice cream. My RISD class notebook, 1982, page 5 Open this recipe on its own page, beside the notebook page →
Main dishes	Chicken Tetrazzini · notebook page 5
Chicken Tetrazzini Recipe 8 ingredients Source: My RISD class notebook, 1982, page 5 Ingredients as neededvelouté as neededmushrooms, sautéed as neededturkey or ham, julienned as neededpimentos a littlesherry as needednoodles, cooked as neededtomato as neededshredded cheese Method To velouté, add sautéed mushrooms, julienned turkey or ham, pimentos for color and a little sherry. Layer from the bottom: sauce, noodles, sauce. Top with tomato and shredded cheese. Bake at 400°F until golden. The word after "noddles" is circled and hard to read; "cooked" is the best guess. My RISD class notebook, 1982, page 5 Open this recipe on its own page, beside the notebook page →
Sauces	Hollandaise Sauce · notebook page 5
Hollandaise Sauce Recipe 8 ingredients Source: My RISD class notebook, 1982, page 5 Ingredients 1-2 ozvinegar a littleonion 12-15 [?]peppercorns 6egg yolks 12 ozclarified butter juice of 1lemon pinchsalt shotTabasco Method Reduce vinegar, onion and peppercorns over heat by half. Add 6 egg yolks; beat over heat until fluffy. Add 12 oz clarified butter. Add the juice of a lemon, a pinch of salt and a shot of Tabasco. Strain through cloth. One of the 5 mother sauces. Béarnaise (page 15) uses the same reduction. My RISD class notebook, 1982, page 5 Open this recipe on its own page, beside the notebook page →
Soups	Onion Soup · notebook page 5
Onion Soup Recipe 5 ingredients Source: My RISD class notebook, 1982, page 5 Ingredients 5 lbonions, thinly sliced a littlebutter 3 galchicken and beef stock 1spice bag to tastesherry Method Sauté thinly sliced onions in a little butter. Add chicken and beef stock and the spice bag. Simmer until reduced. Add sherry. My RISD class notebook, 1982, page 5 Open this recipe on its own page, beside the notebook page →
Salads	Brussels Sprouts Salad · notebook page 5, 6
Brussels Sprouts Salad Recipe 8 ingredients Source: My RISD class notebook, 1982, page 5, 6 Ingredients 3-4 lbBrussels sprouts, cooked 1 largeonion, chopped 2 partsoil 1 partvinegar to tastesalt and pepper to tastegarlic to tasteoregano for garnishpimento Method Combine cooked sprouts and chopped onion. Dress with oil and vinegar (2 to 1), salt, pepper, garlic and oregano. Marinate overnight. Garnish with pimento. "(2) - (1)" at the top of page 6 is read as the oil-to-vinegar ratio. My RISD class notebook, 1982, page 5, 6 Open this recipe on its own page, beside the notebook page →
Sauces	René Sauce for Pasta · notebook page 6
René Sauce for Pasta Recipe 6 ingredients Source: My RISD class notebook, 1982, page 6 Ingredients 3 lb [?]cream cheese 1 1/2 cupslight cream 1 cupgrated Parmesan 1/2 cupparsley 1 tbspsalt 1/2 tsppepper Method Combine everything in a saucepan. Cook over low heat until warm and thick. The cream-cheese quantity reads "3lbs" but could be another figure. My RISD class notebook, 1982, page 6 Open this recipe on its own page, beside the notebook page →
Main dishes	Pot Pie · notebook page 6
Pot Pie Recipe 6 ingredients Source: My RISD class notebook, 1982, page 6 Ingredients as neededvelouté as neededcarrot, cooked (boiled) as neededonion, cooked (boiled) as neededpotato, cooked (boiled) as neededchicken, diced 1pie shell and cover Method Boil the carrot, onion and potato. Add them and diced chicken to velouté. Put in a shell and cover. Bake at 400°F for 20 to 30 minutes. My RISD class notebook, 1982, page 6 Open this recipe on its own page, beside the notebook page →
Sauces	Marinara Sauce · notebook page 6
Marinara Sauce Recipe 5 ingredients Source: My RISD class notebook, 1982, page 6 Ingredients 5 clovesgarlic, chopped as neededlarge tomatoes, puréed to tasteoregano to tastesalt and pepper 1bay leaf Method Brown chopped garlic. Add puréed large tomatoes. Add oregano, salt, pepper and a bay leaf. Cook until thick. Written as "Mariner Sauce"; used to cover Stuffed Squid (pages 14-15). My RISD class notebook, 1982, page 6 Open this recipe on its own page, beside the notebook page →
Main dishes	Veal & Peppers & Mushrooms · notebook page 6
Veal & Peppers & Mushrooms Recipe 10 ingredients Source: My RISD class notebook, 1982, page 6 Ingredients 3 clovesgarlic as neededoil 1 lbveal 1 cuponion, sliced a couplepeppers, diced a couplemushrooms, sliced 1 tbspparsley, chopped pinchthyme 1/2 cupChablis 1 pt [?]tomato sauce Method Brown garlic in oil. Brown the veal in hot oil. Add sliced onion; cook a couple of minutes. Add diced peppers and sliced mushrooms; sauté. Add parsley, a pinch of thyme and the Chablis; reduce the wine by half. Add tomato sauce and cook until thick. "1P" is read as 1 pint. My RISD class notebook, 1982, page 6 Open this recipe on its own page, beside the notebook page →
Soups	Cream Broccoli · notebook page 7
Cream Broccoli Recipe 7 ingredients Source: My RISD class notebook, 1982, page 7 Ingredients as neededcelery as neededonion 4 ozbutter 1 large headbroccoli, chopped 4 ozflour 1 qtchicken stock 1 smallspice bag Method Sauté celery and onion in butter. Add chopped broccoli; cook until the vegetables are tender. Add flour. Add chicken stock and a small spice bag. Cook until thick, about an hour. Purée the whole thing. My RISD class notebook, 1982, page 7 Open this recipe on its own page, beside the notebook page →
Main dishes	Manicotti · notebook page 7
Manicotti Recipe 9 ingredients Source: My RISD class notebook, 1982, page 7 Ingredients 6eggs 2 cupswater 2 cupsflour 1 lbricotta 1 cupgrated Parmesan 1 tbspparsley, chopped to tasteseasoning 1 [?]egg (for filling) as neededtomato sauce Method Whip the eggs, water and flour together and strain. Ladle a small amount at a time into a frying pan to make crêpes. Make the filling: ricotta, Parmesan, parsley, seasoning and egg. Fill the crêpes. Put in a pan open side down and cover with tomato sauce. The word before "egg" in the filling is unclear. My RISD class notebook, 1982, page 7 Open this recipe on its own page, beside the notebook page →
Main dishes	Coq au Vin · notebook page 7
Coq au Vin Recipe 9 ingredients Source: My RISD class notebook, 1982, page 7 Ingredients as neededgarlic as neededoil 1chicken, quartered handfulmushrooms handfulpearl onions as neededred wine to tastethyme 1bay leaf as neededbrown sauce Method Brown garlic in oil, then remove it. Brown the quartered chicken. Add a handful each of mushrooms and pearl onions. Glaze with red wine. Add thyme and bay leaf. Cover with brown sauce; cover and cook 35 minutes. My RISD class notebook, 1982, page 7 Open this recipe on its own page, beside the notebook page →
Appetizers	Spinach Dip · notebook page 7
Spinach Dip Recipe 5 ingredients Source: My RISD class notebook, 1982, page 7 Ingredients 1 lbspinach, cooked and chopped fine 1 smallonion, chopped fine 1 1/2 cupsmayonnaise to tastesalt and pepper to tasteTabasco Method Combine spinach and onion. Add mayonnaise, salt, pepper and Tabasco. Chill for 2 to 3 hours. Title reads "Spinach Did"; read as "Dip." The mayonnaise is written "1C 1/2." My RISD class notebook, 1982, page 7 Open this recipe on its own page, beside the notebook page →
Soups	Cold Peach Soup · notebook page 7
Cold Peach Soup Recipe 5 ingredients Source: My RISD class notebook, 1982, page 7 Ingredients 1 large canpeaches, ground juice of 1lemon to tastesugar as neededsour cream as neededpeach juice Method Grind the peaches. Add lemon juice and sugar to sweeten. Thicken with sour cream. Thin with peach juice. My RISD class notebook, 1982, page 7 Open this recipe on its own page, beside the notebook page →
Sauces	Broccoli Sicilian for Pasta · notebook page 8
Broccoli Sicilian for Pasta Recipe 5 ingredients Source: My RISD class notebook, 1982, page 8 Ingredients 5 clovesgarlic, mashed and chopped 2 cupsoil 2 lbbroccoli, cooked to tastesalt and pepper to tasteoregano Method Sauté garlic in oil. Add cooked broccoli. Season with salt, pepper and oregano. My RISD class notebook, 1982, page 8 Open this recipe on its own page, beside the notebook page →
Main dishes	Filet of Sole Mornay · notebook page 8
Filet of Sole Mornay Recipe 5 ingredients Source: My RISD class notebook, 1982, page 8 Ingredients as neededMornay sauce as neededsole fillets as neededwhite wine as neededwater a littlewhipped cream Method Roll up the sole fillets, skin side in. Poach in white wine and water, about 5 minutes. Reduce the poaching liquid. Add a little of the liquid to the Mornay; fold in a little whipped cream. Pour over the fish. Brown under the broiler. My RISD class notebook, 1982, page 8 Open this recipe on its own page, beside the notebook page →
Side dishes	Stewed Peppers · notebook page 8
Stewed Peppers Recipe 6 ingredients Source: My RISD class notebook, 1982, page 8 Ingredients 5peppers, julienned as neededgarlic as neededoil 1 qttomatoes, chopped to tasteoregano 1bay leaf Method Sauté julienned peppers in garlic and oil. Add chopped tomatoes. Season with oregano and bay leaf. Cook until tender and reduced; adjust seasoning. My RISD class notebook, 1982, page 8 Open this recipe on its own page, beside the notebook page →
Breakfast	Eggs (McMuffin) Benedict · notebook page 8
Eggs (McMuffin) Benedict Recipe 4 ingredients Source: My RISD class notebook, 1982, page 8 Ingredients as neededhollandaise 1English muffin round, toasted 1 sliceham 1poached egg Method Toast the English muffin round. Add a slice of ham topped with a poached egg. Cover with hollandaise. Glaze under the broiler. My RISD class notebook, 1982, page 8 Open this recipe on its own page, beside the notebook page →
Main dishes	American Chop Suey · notebook page 8
American Chop Suey Recipe 9 ingredients Source: My RISD class notebook, 1982, page 8 Ingredients 1 cupcelery, onion and green pepper, diced as neededoil to tastegarlic 3 lbground beef 1 large canwhole tomatoes to tasteparsley to tasteoregano 1bay leaf 3 lbmacaroni Method Sauté diced celery, onion and green pepper in oil with garlic. Add ground beef. Add a large can of tomatoes. Season with parsley, oregano and bay. Add macaroni. Adjust seasoning. My RISD class notebook, 1982, page 8 Open this recipe on its own page, beside the notebook page →
Main dishes	Baked Fish · notebook page 8, 9
Baked Fish Recipe 9 ingredients Source: My RISD class notebook, 1982, page 8, 9 Ingredients 1 thick piecefish thin layermayonnaise a littlepepper, julienned a littletomato a littleonion as neededbread crumbs as neededcheese as neededparsley as neededbutter Method Top the fish with a thin layer of mayonnaise. Add a little julienned pepper, tomato and onion. Top with bread crumbs, cheese and parsley bound with butter. Bake 12 to 15 minutes at 375°F. My RISD class notebook, 1982, page 8, 9 Open this recipe on its own page, beside the notebook page →
Main dishes	Chicken Fricassee · notebook page 9
Chicken Fricassee Recipe 6 ingredients Source: My RISD class notebook, 1982, page 9 Ingredients as neededcelery, rough cut as neededonion, rough cut as neededcarrot, rough cut 1chicken, cut up as neededflour as neededchicken stock Method Sauté the rough-cut vegetables with the cut-up chicken. When the chicken is golden, remove everything from the pan. Add flour to make a roux; add chicken stock. Return everything to the sauce. Cook in the oven 35 minutes at 375°F. Remove the chicken, strain out the vegetables and adjust the seasoning of the sauce. My RISD class notebook, 1982, page 9 Open this recipe on its own page, beside the notebook page →
Main dishes	Eggplant Florentine · notebook page 9
Eggplant Florentine Recipe 8 ingredients Source: My RISD class notebook, 1982, page 9 Ingredients as neededbéchamel 1eggplant, sliced as neededflour as neededspinach, cooked to tastegarlic to tastesalt and pepper as neededgrated cheese as neededbutter Method Flour the eggplant and fry it. Season cooked spinach with garlic, salt and pepper. Layer: eggplant on the bottom, spinach in the middle, eggplant on top. Cover with béchamel. Sprinkle with grated cheese and drizzle with butter. Bake at 375°F until golden. My RISD class notebook, 1982, page 9 Open this recipe on its own page, beside the notebook page →
Main dishes	Filet of Sole Meunière · notebook page 9
Filet of Sole Meunière Recipe 5 ingredients Source: My RISD class notebook, 1982, page 9 Ingredients as neededsole fillets as neededflour as neededegg as neededclarified butter as neededlemon butter Method Dredge the sole in flour and egg. Sauté in hot clarified butter. Top with lemon butter. "Meuniere" is written above a crossed-out word. My RISD class notebook, 1982, page 9 Open this recipe on its own page, beside the notebook page →
Main dishes	Délice de Sole Parmesan · notebook page 9
Délice de Sole Parmesan Recipe 8 ingredients Source: My RISD class notebook, 1982, page 9 Ingredients as neededsole fillets as neededflour as neededegg as neededbread crumbs as neededbutter as neededbanana to tastelemon as needednuts Method Bread the sole: flour, egg, bread crumbs. Sauté. Clean the pan. Sauté banana in hot butter. Add lemon and nuts. My RISD class notebook, 1982, page 9 Open this recipe on its own page, beside the notebook page →
Main dishes	Arroz con Pollo · notebook page 9
Arroz con Pollo Recipe 10 ingredients Source: My RISD class notebook, 1982, page 9 Ingredients 1/2 largeonion, diced 1/2green pepper, diced 2 clovesgarlic, diced 5tomatoes, chopped a littleoil 1 largechicken, cut in quarters pinchthyme 2 cupsraw rice 4 cupschicken stock to tastesalt and pepper Method Sauté the onion, green pepper and garlic in a little oil. Add the quartered chicken. When the chicken is brown, add the chopped tomatoes and a pinch of thyme. Add the raw rice and chicken stock (1 part rice to 2 parts stock). Season with salt and pepper. Cover and cook 1/2 hour at 375°F. "celery" is crossed out after "Dice." My RISD class notebook, 1982, page 9 Open this recipe on its own page, beside the notebook page →
Side dishes	Ratatouille Niçoise · notebook page 10
Ratatouille Niçoise Recipe 12 ingredients Source: My RISD class notebook, 1982, page 10 Ingredients 2 qteggplant, diced 2 qtzucchini, diced 1 qtonion 1 qtpeppers 2 qtcrushed tomatoes 2 clovesgarlic a littleoil to tastebasil to tasteoregano to tastecoriander 1 cupblack olives, sliced to tastesalt and pepper Method In a little oil and garlic, brown the eggplant and zucchini. Add onions and peppers; cook until tender. Add tomatoes; season with basil, oregano and coriander. Simmer 1/2 hour. Add sliced black olives, salt and pepper. The first word of the method reads "Sman" ("small"). My RISD class notebook, 1982, page 10 Open this recipe on its own page, beside the notebook page →
Main dishes	Macaroni and Cheese · notebook page 10
Macaroni and Cheese Recipe 4 ingredients Source: My RISD class notebook, 1982, page 10 Ingredients as neededcheese sauce, made zippy as neededmacaroni, cooked as neededmushrooms, sautéed as neededbuttered crumbs Method Make a zippy cheese sauce. Add macaroni and sautéed mushrooms. Put in a casserole and sprinkle with buttered crumbs. Bake until bubbly. My RISD class notebook, 1982, page 10 Open this recipe on its own page, beside the notebook page →
Soups	Cabbage Soup · notebook page 10
Cabbage Soup Recipe 5 ingredients Source: My RISD class notebook, 1982, page 10 Ingredients 4 galcabbage, diced 1 galcarrots, small dice 2 ozbutter 10 galchicken stock to tastesalt and pepper Method Sauté cabbage and carrots in butter. Add chicken stock; season with salt and pepper. Simmer 20 minutes. Class-kitchen quantities. My RISD class notebook, 1982, page 10 Open this recipe on its own page, beside the notebook page →
Main dishes	Veal Entrisa [?] · notebook page 10
Veal Entrisa [?] Recipe 7 ingredients Source: My RISD class notebook, 1982, page 10 Ingredients 4-5tomatoes, chopped as neededgarlic as neededveal, floured as neededoil splashwhite wine [?] as neededham as neededcheese Method Sauté chopped tomatoes in garlic. Sauté floured veal in oil; add white wine. Top with a ham, cheese and tomato mix. Put in the oven for 1 minute. Title is written "Veal entrisa"; the dish name is uncertain. "Add w/white" is read as white wine. My RISD class notebook, 1982, page 10 Open this recipe on its own page, beside the notebook page →
Main dishes	Southern Fried Chicken (Colonel Sanders) · notebook page 10
Southern Fried Chicken (Colonel Sanders) Recipe 8 ingredients Source: My RISD class notebook, 1982, page 10 Ingredients 1chicken, cut up as neededflour to tastesalt and pepper to tastepaprika to tastecayenne pepper to tastegarlic powder as neededmilk for deep fryingoil Method Precook (boil) the chicken for 10 minutes; let cool. Season flour with salt, pepper, paprika, cayenne and garlic powder. Dip the chicken in milk, then the flour mix; let the flour dry. Dip again in both. Deep fry 6 to 7 minutes at 375°F. "400" is crossed out below the frying line. My RISD class notebook, 1982, page 10 Open this recipe on its own page, beside the notebook page →
Soups	Vegetable Soup · notebook page 11
Vegetable Soup Recipe 7 ingredients Source: My RISD class notebook, 1982, page 11 Ingredients 1 gal total, equal partscelery, onion and carrot 2 ozbutter 1 large cantomatoes 2bay leaves 7 galwater 3 qtpotatoes, diced 1 large canchickpeas Method Sauté celery, onion and carrot in butter. Add tomatoes, bay leaves and water. Add diced potatoes and chickpeas. Simmer until tender; adjust seasoning. My RISD class notebook, 1982, page 11 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Monte Cristo Soufflé · notebook page 11
Monte Cristo Soufflé Recipe 9 ingredients Source: My RISD class notebook, 1982, page 11 Ingredients 6eggs, separated 6 tbsp (1/2 cup)sugar 2 tspvanilla 4 cupsmilk, scalded 2 tbspgelatin 1/2 cupwater (to soften gelatin) 2 cupswhipped cream as neededstrawberries as neededbananas Method Separate the eggs. Add sugar and vanilla to the yolks. Incorporate the scalded milk into the yolks. Stir over a double boiler until thickened; remove from the heat. Mix in gelatin softened in 1/2 cup water. Set over ice until thick. Fold in whipped cream, then the 6 egg whites whipped stiff. Set in the refrigerator. In a casserole, layer from the bottom: custard, banana, strawberry, custard, whipped cream. The line "Pour in ... eggs" is partly illegible. The layer list is written top to bottom: whip cream, custard, strawberry, banana, custard. My RISD class notebook, 1982, page 11 Open this recipe on its own page, beside the notebook page →
Side dishes	Tomato Provençale · notebook page 11
Tomato Provençale Recipe 8 ingredients Source: My RISD class notebook, 1982, page 11 Ingredients as neededwhole tomatoes, tops cut off as neededbread crumbs to tastesalt to tastepepper to tastepaprika to tastegarlic powder as neededgrated cheese as neededbutter Method Cut the tops off whole tomatoes. Mix bread crumbs, salt, pepper, paprika, garlic powder and grated cheese; moisten with butter. Pack the mixture on top of the tomatoes. Bake until the tops brown. My RISD class notebook, 1982, page 11 Open this recipe on its own page, beside the notebook page →
Side dishes	Gnocchi di Patate · notebook page 11, 12
Gnocchi di Patate Recipe 5 ingredients Source: My RISD class notebook, 1982, page 11, 12 Ingredients 4 lbpotatoes, boiled 1 tbspoil 1 tbspsalt 2eggs 4 cupsflour Method Boil the potatoes and push through a ricer. Add oil, salt, eggs and flour; work into a dough. Cut into pieces. Put in boiling water for 4 minutes; drain. A row of small dough pieces is sketched under the recipe. My RISD class notebook, 1982, page 11, 12 Open this recipe on its own page, beside the notebook page →
Main dishes	Seafood Creole · notebook page 12
Seafood Creole Recipe 3 ingredients Source: My RISD class notebook, 1982, page 12 Ingredients as neededSauce Creole as neededcooked seafood, in pieces as neededrice Method Make Sauce Creole (page 3). Add pieces of cooked seafood. Serve with rice. My RISD class notebook, 1982, page 12 Open this recipe on its own page, beside the notebook page →
Side dishes	Broccoli Romanoff · notebook page 12
Broccoli Romanoff Recipe 5 ingredients Source: My RISD class notebook, 1982, page 12 Ingredients 1 recipecheese sauce as neededbroccoli to tastesour cream as neededshredded cheese as neededseasoned bread crumbs Method Cook the broccoli. Add the cheese sauce; fold in sour cream to taste. Add shredded cheese. Cover with seasoned bread crumbs. Bake at 400°F until bubbling. My RISD class notebook, 1982, page 12 Open this recipe on its own page, beside the notebook page →
Main dishes	Beef Stroganoff · notebook page 12
Beef Stroganoff Recipe 13 ingredients Source: My RISD class notebook, 1982, page 12 Ingredients as neededraw beef, diced as neededoil to tastegarlic 1/2 [?]onion 3 stalkscelery to tastethyme as neededred wine to coverchicken stock a littletomato product a littlewhite wash (flour and water) as neededwhole mushrooms, sautéed as neededsour cream as neededbuttered noodles Method Brown the diced beef in oil with garlic, onion and celery. Add thyme and red wine. Add enough chicken stock to cover; add a little tomato product. Cook until the meat is tender. Thicken with a little white wash. Add whole sautéed mushrooms; adjust seasoning. Fold in sour cream until a little lightness shows. Serve over buttered noodles. My RISD class notebook, 1982, page 12 Open this recipe on its own page, beside the notebook page →
Soups	Cream Spinach · notebook page 12
Cream Spinach Recipe 7 ingredients Source: My RISD class notebook, 1982, page 12 Ingredients 3 lbbutter as neededonion and celery (2 or more vegetables) 12 lbspinach 3 lbflour 10 galchicken stock 1spice bag (pepper, basil, bay leaf) as neededcream Method Sauté 2 or more vegetables (onion, celery) in butter. Add spinach, then flour. Add chicken stock and the spice bag. Strain after 2 hours. Finish with cream and season. Class-kitchen quantities; a cream soup. My RISD class notebook, 1982, page 12 Open this recipe on its own page, beside the notebook page →
Main dishes	Stuffed Cabbage · notebook page 12, 13
Stuffed Cabbage Recipe 9 ingredients Source: My RISD class notebook, 1982, page 12, 13 Ingredients 1 large headcabbage 2 lbrice, cooked to tastesalt, pepper and sugar (for rice) 2 qttomato juice 1 cupketchup 1/2 cupsugar to tastesalt and pepper to tasteAccent (MSG) as neededcornstarch wash Method Remove the leaves from the cabbage and cook until tender. Season the cooked rice with salt, pepper and sugar. Wrap the rice in the cabbage leaves. Make the sauce: tomato juice, ketchup, sugar, salt, pepper and Accent; heat to a boil. Thicken with a cornstarch wash. Pour over the cabbage, cover with foil and bake 1 hour at 375°F. "2C" is crossed out before "cooked rice." No meat is listed. My RISD class notebook, 1982, page 12, 13 Open this recipe on its own page, beside the notebook page →
Main dishes	Chicken Cordon Bleu · notebook page 13
Chicken Cordon Bleu Recipe 7 ingredients Source: My RISD class notebook, 1982, page 13 Ingredients as neededchicken breasts, boned and skinned as neededcheese as neededham as neededflour as neededegg as neededbread crumbs as neededoil Method Layer cheese, then ham, on the chicken breast. Bread with flour, egg and bread crumbs. Sauté in hot oil until golden brown on both sides. Finish in the oven 10 to 12 minutes at 375°F. Serve with Mornay, cheese sauce or poulette. My RISD class notebook, 1982, page 13 Open this recipe on its own page, beside the notebook page →
Main dishes	Belle Vista · notebook page 13
Belle Vista Recipe 8 ingredients Source: My RISD class notebook, 1982, page 13 Ingredients 1/2onion, chopped fine as neededclarified butter 1 piecefish as neededgreen pepper, sliced as neededonion, sliced as neededtomato, sliced as neededwhite wine as neededwater Method Sauté the fine-chopped onion in clarified butter. Put the fish in the skillet. Top with slices of green pepper, onion and tomato. Add white wine and water; cover and poach. Written in pink ink. My RISD class notebook, 1982, page 13 Open this recipe on its own page, beside the notebook page →
Main dishes	Quiche Jambon · notebook page 13
Quiche Jambon Recipe 6 ingredients Source: My RISD class notebook, 1982, page 13 Ingredients 1 (9-inch)pie crust 8 ozham and cheese 4eggs 8 ozmilk 4 ozcream as neededbutter Method Put the ham and cheese in the pie crust. Mix eggs, milk and cream; pour into the shell. Drizzle with butter. Bake at 400°F for 35 to 40 minutes. Written in pink ink; "Keech" is crossed out before the title. The milk amount is written over another figure. My RISD class notebook, 1982, page 13 Open this recipe on its own page, beside the notebook page →
Soups	Gazpacho · notebook page 13, 14
Gazpacho Recipe 11 ingredients Source: My RISD class notebook, 1982, page 13, 14 Ingredients 3onions 8cucumbers, peeled and seeded 2 clovesgarlic 2green peppers 1/2 bunchparsley 2 canscrushed tomatoes 1 cupvinegar 1 1/2 cupsoil 1 tspcumin juice of 1 [?]lemon as neededtomato juice Method Put onions, cucumbers, garlic, green peppers and parsley through a food processor. Add crushed tomatoes, vinegar, oil, cumin and lemon juice. If too heavy, thin with tomato juice. My RISD class notebook, 1982, page 13, 14 Open this recipe on its own page, beside the notebook page →
Side dishes	Risotto Milanese · notebook page 14
Risotto Milanese Recipe 7 ingredients Source: My RISD class notebook, 1982, page 14 Ingredients 1 qtchicken stock 1 smallonion, chopped 2 tbspoil 1 lbrice 1/4 lbItalian ham, chopped 1/4 cupParmesan [1/4 cup?]parsley, chopped Method Sauté the onion in oil. Add the rice, chopped ham, Parmesan and parsley. Add the chicken stock; cover. Bake at 400°F for 20 to 30 minutes. The bake time is overwritten; 20-30 is the best reading. My RISD class notebook, 1982, page 14 Open this recipe on its own page, beside the notebook page →
Sauces	Calabrese · notebook page 14
Calabrese Recipe 9 ingredients Source: My RISD class notebook, 1982, page 14 Ingredients 1 largeonion, sliced 3 clovesgarlic 1 largegreen pepper 1/4 lb [?]mushrooms 2 qttomatoes, chopped as neededoil to tastesalt and pepper to tasteoregano to tastechopped parsley Method Brown the garlic in oil. Add onion, green pepper and mushrooms. Add tomatoes; season with salt, pepper, oregano and chopped parsley. Cook until tender. My RISD class notebook, 1982, page 14 Open this recipe on its own page, beside the notebook page →
Main dishes	Stuffed Squid · notebook page 14, 15
Stuffed Squid Recipe 15 ingredients Source: My RISD class notebook, 1982, page 14, 15 Ingredients 5squid bodies 1 mediumonion, chopped fine 2 clovesgarlic, chopped fine 1green pepper, chopped fine 2 stalkscelery, chopped fine 1/2 cupsquid, chopped fine a littleoil 1 cupwhite wine 2 [cups?]fresh bread crumbs (not canned) to tastesalt and pepper to tastethyme to tasteparsley, chopped 5tomatoes, chopped a littlestock as neededmarinara sauce Method Sauté the onion, garlic, green pepper, celery and chopped squid in a little oil until tender. Add white wine. Add fresh bread crumbs, salt, pepper, thyme, parsley and chopped tomatoes; moisten the crumbs with a little stock. Stuff the squid bodies. Cover with marinara sauce. Bake 35 to 40 minutes at 375°F. The bread-crumb unit reads "2qts" or "2cts". The oven reads 275° or 375°; 375° matches the rest of the notebook. My RISD class notebook, 1982, page 14, 15 Open this recipe on its own page, beside the notebook page →
Soups	Chowder · notebook page 15
Chowder Recipe 10 ingredients Source: My RISD class notebook, 1982, page 15 Ingredients 15 galclam stock (clams boiled in water 20 minutes) 1 [qt?]celery, diced 1 [qt?]onion, diced 1 lbsalt pork 1 ptoil 3 lbflour 1spice bag 4 galpotatoes, diced 3 qtclams, chopped fine as neededcream Method Make clam stock by boiling clams in water for 20 minutes. Sauté celery and onion in salt pork and oil. Add flour and cook. Add the heated stock and the spice bag. Add the potatoes; simmer until cooked. Add the chopped clams and cream. "chicken" is crossed out before "stock." Class-kitchen quantities. My RISD class notebook, 1982, page 15 Open this recipe on its own page, beside the notebook page →
Main dishes	Italian Pepper Steak · notebook page 15
Italian Pepper Steak Recipe 8 ingredients Source: My RISD class notebook, 1982, page 15 Ingredients 2 lbstew beef, diced as neededonion as neededgarlic 3 largepeppers, diced 2 qttomatoes, chopped to tasteoregano 1bay leaf to tastesalt and pepper Method Brown the beef with onion and garlic. Add the peppers and chopped tomatoes. Season with oregano, bay, salt and pepper. Cook 40 to 60 minutes. Use stew beef. My RISD class notebook, 1982, page 15 Open this recipe on its own page, beside the notebook page →
Main dishes	Broccoli Calzone · notebook page 15
Broccoli Calzone Recipe 5 ingredients Source: My RISD class notebook, 1982, page 15 Ingredients as neededItalian bread dough, rolled as neededbroccoli, sautéed as neededoil to tastesalt and pepper as neededcheese Method Roll out Italian bread dough. Fill with broccoli sautéed in oil with salt and pepper; add cheese. Deep fry. The word in parentheses after "Rolled" reads "tendo" and is unclear. My RISD class notebook, 1982, page 15 Open this recipe on its own page, beside the notebook page →
Sauces	Béarnaise · notebook page 15
Béarnaise Recipe 4 ingredients Source: My RISD class notebook, 1982, page 15 Ingredients 1 batchhollandaise reduction (vinegar, onion, peppercorns) 1 tsptarragon 6egg yolks 2 ladlesclarified butter Method Make the same reduction as for hollandaise, adding tarragon to the vinegar. Add 6 egg yolks; whip until fluffy. Add 2 ladles of butter. Strain. My RISD class notebook, 1982, page 15 Open this recipe on its own page, beside the notebook page →
Sauces	Aioli Sauce · notebook page 15
Aioli Sauce Recipe 5 ingredients Source: My RISD class notebook, 1982, page 15 Ingredients 3 clovesgarlic, crushed 2eggs, coddled 1 minute in the shell 2 cupsoil 1 tspsalt 2 tbspvinegar (not red) Method Crush the garlic in a mixing bowl. Put the eggs in boiling water in the shell for 1 minute; add to the bowl. Mix in the oil. Add salt and vinegar. My RISD class notebook, 1982, page 15 Open this recipe on its own page, beside the notebook page →
Appetizers	Cheese Log · notebook page 21
Cheese Log Recipe 7 ingredients Source: My RISD class notebook, 1982, page 21 Ingredients 1 1/2 lbcream cheese [1 1/2?] cupcrumbled blue cheese 1/4 lbbutter 1/2green pepper, minced 1 tbspWorcestershire sauce dropsTabasco as neededwalnuts Method "Blast" everything down in the mixer (speeds 9, 6 ...). Serve in a crock, or shape into a log with walnuts. The title is struck through in the notebook, as if moved; the recipe itself is complete. My RISD class notebook, 1982, page 21 Open this recipe on its own page, beside the notebook page →
Appetizers	Stuffed Clams · notebook page 21
Stuffed Clams Recipe 7 ingredients Source: My RISD class notebook, 1982, page 21 Ingredients as neededclams as neededbread crumbs to tasteoregano to tastegarlic to tastesalt to tastepepper as neededoil Method Mix bread crumbs, oregano, garlic, salt, pepper and oil. Stuff the clams. Bake at 375°F. The last line reads "BAKE CLAMSHT 375". My RISD class notebook, 1982, page 21 Open this recipe on its own page, beside the notebook page →
Appetizers	Clams Casino · notebook page 21
Clams Casino Recipe 7 ingredients Source: My RISD class notebook, 1982, page 21 Ingredients as neededbutter, melted (not margarine) as neededpimentos, minced as neededgreen pepper, minced to tastegarlic, chopped to tasteparsley, chopped as neededclams as neededbacon Method Make casino butter: melted butter with minced pimentos, green pepper, chopped garlic and chopped parsley. Let it harden in the refrigerator. Scoop a wad onto each clam. Top with bacon. Bake hot, 400°F, until golden. My RISD class notebook, 1982, page 21 Open this recipe on its own page, beside the notebook page →

Part 2: Baked goodsWeeks 4 to 6 · 17 recipes. Click a line to open its recipe card.

Kind of dish	Click a line to open it
Breads and doughs	Roll Dough (6 Loaves Bread) · notebook page 16
Roll Dough (6 Loaves Bread) Recipe 7 ingredients Source: My RISD class notebook, 1982, page 16 Ingredients 3 1/2 lbbread flour 4 ozsugar 4 ozshortening (margarine) 4 ozmilk powder 1 ozsalt 3 ozyeast 1 qtwater Method Dissolve the yeast in the water. Mix in the remaining ingredients (mix time noted as "min. 10 mn"). Milk powder is marked "critical." 4 oz milk powder + 1 qt water = 1 qt milk. Use milk in winter, and warm water. At home, dissolve the yeast in water. Header note: 1 [oz] salt = 1 qt dough. My RISD class notebook, 1982, page 16 Open this recipe on its own page, beside the notebook page →
Breads and doughs	Blueberry Muffins · notebook page 17
Blueberry Muffins Recipe 10 ingredients Source: My RISD class notebook, 1982, page 17 Ingredients 5 lbsugar 1 lbmilk powder 2 ozsalt 1 qt (20)eggs 2 qtwater 1 qtoil 2 lbshortening [8?] lbcake flour 7 ozbaking powder 4 qt (6 lb)blueberries Method Mix sugar, milk powder, salt and eggs; scrape the bowl. Add water, oil, shortening, cake flour and baking powder. Fold in the blueberries by hand. Bake in greased pans at 375°F. The cake-flour figure is crossed out and rewritten; 8 is the best reading. An earlier, scribbled-out version is on page 16. My RISD class notebook, 1982, page 17 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	SC (Sour Cream) Dough · notebook page 17
SC (Sour Cream) Dough Recipe 5 ingredients Source: My RISD class notebook, 1982, page 17 Ingredients 1 lbsour cream 1 lb 9 ozmargarine 1 lb 9 ozall-purpose flour as needednuts as neededcinnamon sugar Method Mix the sour cream, margarine and flour into a dough. Roll up with nuts and cinnamon sugar. Preheat the oven to 400°F; bake at 375°F. The last line is faint; it may say not to butter the cookie sheet. My RISD class notebook, 1982, page 17 Open this recipe on its own page, beside the notebook page →
Techniques	Brown Sugar · notebook page 17
Brown Sugar Recipe 2 ingredients Source: My RISD class notebook, 1982, page 17 Ingredients 1 cupwhite sugar 1 tspmolasses Method Mix white sugar with molasses. My RISD class notebook, 1982, page 17 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Chocolate Cake · notebook page 17
Chocolate Cake Recipe 10 ingredients Source: My RISD class notebook, 1982, page 17 Ingredients 7 lb 4 ozsugar 5 lbcake flour 1 lb 6 ozcocoa 6 ozmilk powder 3 1/2 ozbaking powder 2 oz [?]salt 1 ozbaking soda 4 lbeggs 1 lb 4 ozwater 4 lb[illegible] Ingredient list only; no method is written. The lower half of the list is faint and smudged; the last line is illegible. My RISD class notebook, 1982, page 17 Open this recipe on its own page, beside the notebook page →
Breads and doughs	Italian Dough (6 qts) · notebook page 17
Italian Dough (6 qts) Recipe 6 ingredients Source: My RISD class notebook, 1982, page 17 Ingredients 22 lbbread flour 6 ozsalt 6 ozsugar 6 ozshortening 1 lbyeast 6 qtcold water Method Mix into a dough with cold water. Bake spinach pie at 380 to 400°F; pizzas at 400°F. My RISD class notebook, 1982, page 17 Open this recipe on its own page, beside the notebook page →
Breads and doughs	Scones · notebook page 18
Scones Recipe 9 ingredients Source: My RISD class notebook, 1982, page 18 Ingredients [8?] lbbread flour 9 ozbaking powder 2 ozsalt 12 ozmilk powder 2 lbsugar 2 lbshortening 3 lbraisins 3 qtwater 2 cupsegg shade [egg wash?] Method Mix into a dough. Bake at 375°F. Without raisins: baking powder rolls. With raisins plus 2 oz caraway: Irish bread. The flour figure is written over another digit. My RISD class notebook, 1982, page 18 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Royal Icing · notebook page 18
Royal Icing Recipe 3 ingredients Source: My RISD class notebook, 1982, page 18 Ingredients 6 ozegg whites 2 lbconfectioners' sugar 1/2 ozcream of tartar Method Whip everything together until stiff. Used to make flowers. My RISD class notebook, 1982, page 18 Open this recipe on its own page, beside the notebook page →
Breads and doughs	Pan Pizza · notebook page 18
Pan Pizza Recipe 6 ingredients Source: My RISD class notebook, 1982, page 18 Ingredients 1 lb 12 ozflour 1/2 ozsalt 1/2 ozsugar 1 1/2 tspoil 1 ozcompressed yeast 1 ptwater Method Mix into a dough. Bake at 425°F. "(Dry)" is crossed out before "compressed," and "only with Dry yeast" is crossed out after "water." My RISD class notebook, 1982, page 18 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Chocolate Chip Cookies · notebook page 19
Chocolate Chip Cookies Recipe 8 ingredients Source: My RISD class notebook, 1982, page 19 Ingredients 3 lbsugar 3 lbbrown sugar 4 lbvegetable shortening 2 ozsalt 2 ozbaking soda 1 qteggs 7 1/2 lb [?]cake flour 4 lbchocolate chips Method Cream the sugars, shortening, salt, baking soda and eggs for 4 minutes. Scrape the bowl. Add the cake flour and mix. Mix in the chocolate chips. Use all white sugar in summer. 1 qt eggs = about 20 large, 20 medium or 25-30 small (as written: "1lb lg = 20 md = 25-30 sm"). 8 oz dough = 1 dozen cookies. My RISD class notebook, 1982, page 19 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Cheesecake · notebook page 19
Cheesecake Recipe 12 ingredients Source: My RISD class notebook, 1982, page 19 Ingredients 2 lb 8 ozcream cheese 1 lb 4 ozsugar 1/4 oz [?]salt 3 ozmilk solids (milk powder) 1 1/2 ozbread flour 8 ozemulsified shortening 8 oz (5)whole eggs 4 ozegg yolks 1 lb (1 pt)water as neededsugar cookie dough light dustingground cinnamon optionalpie filling (cherry etc.) Method Mix the cheese, sugar, salt, milk powder and bread flour until smooth. Add the shortening, eggs and yolks; mix until smooth. Add water; the amount will vary with the dryness of the cheese. Line 8-inch pans with sugar cookie dough. Optional: spread pie filling (cherry etc.) on the bottom before adding the cheese. Fill each pan with 2 lb of batter; dust lightly with cinnamon. Bake at 350°F until the filling is set. Do not overbake. The title is written over a scribbled-out heading. My RISD class notebook, 1982, page 19 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Angel Food Cake · notebook page 19, 20
Angel Food Cake Recipe 7 ingredients Source: My RISD class notebook, 1982, page 19, 20 Ingredients 2 lb (48)egg whites 3 capfulsalmond or vanilla extract 1 lbsugar 1/2 ozcream of tartar 1/4 ozsalt 1 lbsugar (to sift with flour) 13 ozcake flour Method Beat the egg whites and extract at high speed for 5 minutes. Blend the first 1 lb sugar with the cream of tartar (and salt); add slowly to the whites until wet peaks form. Sift the second 1 lb sugar with the cake flour; fold in slowly. Bake at 350°F. Turn the cake upside down after removing it from the oven; let cool. My RISD class notebook, 1982, page 19, 20 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Pie Crust · notebook page 20
Pie Crust Recipe 4 ingredients Source: My RISD class notebook, 1982, page 20 Ingredients 3 lbpastry flour 2 lbshortening 1 ozsalt 1 lb (1 pt)cold water or milk Method Rub the shortening into the flour to form nuggets the size of walnuts. Dissolve the salt in the liquid. Add to the flour and shortening and mix. Bake at 400 to 425°F. A smaller, crossed-out pie crust formula is on page 18. My RISD class notebook, 1982, page 20 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Rich Dutch Cheese Cake · notebook page 20
Rich Dutch Cheese Cake Recipe 10 ingredients Source: My RISD class notebook, 1982, page 20 Ingredients 2 lb 12 ozgranulated sugar 1 lb 8 ozshortening 1 ozsalt 6 lb 8 ozbaker's cheese 8 ozbread flour 1 ozvanilla 2 lb 8 oz (25)whole eggs 2 lb (2 pt)milk as neededcookie dough as neededpie filling Method Cream the sugar, shortening and salt for 4 minutes. Add the baker's cheese, bread flour and vanilla; mix smooth. Add the eggs slowly; mix smooth. Add the milk and mix smooth. Line the bottom of the pan with cookie dough and bake until golden brown. Spread pie filling on top, then the cheese mixture. Bake at 375°F. When done, leave in the oven for 3 hours. Secret: lots of eggs, and set in the oven for 3 hours when done. My RISD class notebook, 1982, page 20 Open this recipe on its own page, beside the notebook page →
Breads and doughs	Crescent Rolls · notebook page 21
Crescent Rolls Recipe 7 ingredients Source: My RISD class notebook, 1982, page 21 Ingredients 2 lb (1 qt)milk 3 ozyeast 1 1/4 oz [?]salt 3 ozsugar 5 ozbutter (or margarine) 3 lb 8 ozbread flour 1 lb 8 ozbutter, for rolling in Method Mix everything except the 1 lb 8 oz butter into a smooth dough. Pat the remaining butter on the dough and roll 3 times (book folds). Refrigerate overnight. Roll pieces into crescent shapes. Proof, then bake at 375°F. "Cheese Log" is crossed out under the title. My RISD class notebook, 1982, page 21 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Uncle Ray's Cheese Cake · notebook page 22
Uncle Ray's Cheese Cake Recipe 3 nine-inch cakes4 ingredients Source: My RISD class notebook, 1982, page 22 Ingredients 4 1/2 lbcream cheese 2 lbsugar 1/2 ozvanilla 10eggs Method Cream the cream cheese and sugar; scrape. Add vanilla. Add the eggs slowly, scraping between additions. Pour into 3 nine-inch pans. Bake at 375°F for 45 to 50 minutes. My RISD class notebook, 1982, page 22 Open this recipe on its own page, beside the notebook page →
Cakes, cookies and pies	Junior's Cheese Cake · notebook page 22
Junior's Cheese Cake Recipe 9 ingredients Source: My RISD class notebook, 1982, page 22 Ingredients 1 lb 14 ozcream cheese 7/8 cupsugar 2 tbspcornstarch 1 largeegg 1 tspvanilla 1/4 cupheavy cream 4 cupsgraham [?] crumbs (crust) 1/4 [cup?]sugar (crust) 1/4 [cup?]margarine (crust) Method In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the sugar and cornstarch. Beat in the egg, vanilla and heavy cream. Pour into a well-greased 7-inch pan with a graham crust. Bake in a preheated oven at 450°F [?] for 40 to 45 minutes, until golden. Cool 3 hours, then refrigerate. The oven temperature is overwritten; 450° is the best reading. "corn sugar" is crossed out and corrected to "corn starch." Crust lines (4 cups gr..., 1/4 sugar, 1/4 marg.) and "Cool 3 hours, refrig." are on the facing page. My RISD class notebook, 1982, page 22 Open this recipe on its own page, beside the notebook page →

The storyIn James Lantos's words

The notebookAll 22 spreads, page by page

Part 1: EntreesWeeks 1 to 3 · 71 recipes. Click a line to open its recipe card.

Roux

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Béchamel

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Method

Soubise

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Method

Mornay

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Cheese Sauce

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Method

Velouté

Ingredients

Method

Spätzle

Ingredients

Method

Vegetable Cuts

Method

Eggplant Boston

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Method

Crème Brûlée

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Method

Sauce Creole

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Method

Stuffed Breast of Chicken

Ingredients

Method

Chicken Mandarin

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Method

Pepper Pot Soup

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Method

Curry Sauce

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Method

Vichyssoise (Cold Potato Soup)

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Method

Saltimbocca

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Method

Bananas Foster

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Method

Chicken Tetrazzini

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Method

Hollandaise Sauce

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Method

Onion Soup

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Method

Brussels Sprouts Salad

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Method

René Sauce for Pasta

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Method

Pot Pie

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Method

Marinara Sauce

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Method

Veal & Peppers & Mushrooms

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Method