Quantity cookery

To make the noodles, beat the eggs Hghtly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator. Number of servings 96 Amount in one serving f c. Calories in one serving. Cost of one serving TOMATO RICE SOUP Ingredients Amount Weight CALOums Unit Cost Total Cost Stock Sgal. Green peppers 10 Onions ilb. Tomatoes I gal. Rice 2ic. Carrots, finely diced ijc. Flour 3 c. Salt Jc. Butter substitute lie. Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the 76 QUANTITY COOKERY rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot Hquid to thicken. , Number of servings I IS Amount in one serving f c. Calories in one serving- Cost of one serving ♦VEGETABLE SOUP Ingredients Amouni Weight Calokies Unit Cost Total Cosi Stock i| gal. Tomatoes, #io cans 2 Bay leaves 3 Water li gal. Carrots, diced I pt. Celery, diced iqt. Onions lib. Rice I c. Salt ic. Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain. Number of servings 96 Amount of one serving J c. Calories in one serving. Cost of one serving CREAM OF CELERY SOUP Ingseuents Amount Weight Calories Unit Cost Total Cost Celery stock 6 qt. Onions ilb. Butter substitute fib. Flour 3 c. Milk 7qt. Paprika itsp. Red pepper Jtsp. Salt ic. Make a celery stock by cooking the leaves and out- side stocks in water to cover. Rub through a sieve. RECIPES 77 Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine puree and white sauce. Add paprika, red pepper and salt just before serving. Number of servings 60 Amount in one serving | c. Calories in one serving- Cost of one serving CREAM OF CORN SOUP Ingredients Amodni Weight Caiomes Unit Cost ToTAi Cost Corn ij gal. Water 1 qt. Onion ilb. Butter substitute |c. Flour lie. Milk 2 gal. 5» Salt ic. Paprika itsp. Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Com- bine white sauce with puree. Add salt and paprika just before serving. Number of servings 64 Calories in Amount of one serving f c. Cost of one i CREAM OP LIMA BEAN SOt ne serving "r^inc rp IGEEDIENTS Amount Weight Calokies Uott Cost Total Cost Butter substitute Flour Milk Salt Lima beans, cooked Grated onion or chives Chopped parsley ic. Ijc. 6 qt. 2 tbsp. 4qt. ic. ic. 78 QUANTITY COOKERY Cook the lima beans with the onion until soft and rub through a puree sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the puree and white sauce and add the salt just before serving. Number of servings Amount in one serving 50 Calories in one serving- I c. Cost of one serving CREAM OF PEA SOUP Ihgeedienis